Gilt Head Bream With Romesco Sauce

Name: Gilt Head Bream With Romesco Sauce
Ingredients: 3 tomatoes ripe; 1 head garlic; bread; 6 almonds; 10 pine nuts; 2 peppers nora, may be substituted with dried pasilla chiles; 1/2 cup vinegar; 1 cup olive oil; salt; 2 fillets bream gilt head, can be substituted with snapper or sea bass; olive oil; lime juice; salt

13 ingredients

5 steps

Ingredients

3 tomatoes ripe
1 head garlic
bread
6 almonds
10 pine nuts
2 peppers nora, may be substituted with dried pasilla chiles
1/2 cup vinegar
1 cup olive oil
salt
2 fillets bream gilt head, can be substituted with snapper or sea bass
olive oil
lime juice
salt

Directions

1

Preheat the oven to 180C.
2

Char the tomatoes, garlic, and bread in the oven. Place on a baking tray with a drizzle of oil and bake at 200C for 30 minutes. Remove the bread from the oven first.
3

Peel the garlic, peel and seed the tomatoes. Using a mortar and pestle, crush the almonds, pine nuts, toast, garlic, and tomatoes. Add the nora pepper flesh, which has been hydrated previously, as well as vinegar and oil.
4

Mix thoroughly and add salt as needed.
5

To cook the fish, place in a baking pan along with olive oil, lime, and salt. Bake at 180C for 20 minutes and serve.