Roast whole fish with salsa romesco

Gluten Free
Dairy Free
Very Healthy
Health score
100%
Roast whole fish with salsa romesco
40 min.
2
1389kcal

Suggestions


If you're looking to impress at your next dinner gathering, look no further than this exquisite Roast Whole Fish with Salsa Romesco. Bursting with flavor and presenting a beautiful array of colors, this dish is not just a feast for the eyes but also a celebration of healthy eating. Capturing the essence of the Mediterranean, this recipe highlights sustainably caught fish and fresh produce, ensuring each bite is both delicious and responsible.

The tender, flaky fish is perfectly complemented by a vibrant salsa romesco, made with roasted red peppers, ripe tomatoes, and a hint of spice from fresh chilli. The addition of blanched hazelnuts adds a delightful crunch, while the sherry vinegar and olive oil balance the dish with a rich, tangy depth. And let’s not forget the lemon slices, which infuse the fish with zesty brightness as it roasts to perfection.

This meal is ideal for any occasion, whether you’re hosting a fancy dinner or enjoying a cozy family lunch. It's gluten-free and dairy-free, making it suitable for various dietary needs while still being incredibly satisfying. Plus, with a health score of 100, you can indulge without guilt. Ready in just 40 minutes, it’s perfect for anyone who wants to create an unforgettable culinary experience without spending hours in the kitchen. So gather your ingredients, preheat the grill, and get ready to savor one of the healthiest and most flavorful dishes you'll ever make!

Ingredients

  • medium size sea bream whole white for you (ask your fishmonger to do this )
  •  optional: lemon sliced
  • servings baby potatoes 
  •  bell pepper red deseeded cut into quarters
  • 600 tomatoes red ripe roughly chopped
  •  garlic clove crushed
  •  to 5 chilies red deseeded finely chopped
  • handful parsley separated
  • 50 hazelnuts crushed
  • tbsp sherry vinegar 
  • tbsp olive oil extra virgin extra-virgin for drizzling

Equipment

  • bowl
  • oven
  • baking pan
  • grill

Directions

  1. Heat the grill to high.
  2. Put the peppers, skin-side up, onto a baking tray and grill for about 20 mins until the skins blacken all over.
  3. Put them into a food bag, seal, then leave for 10 mins. Once cool, peel away the skins. Tear the flesh into strips.
  4. Mix with the tomatoes, garlic and chilli in a bowl. Roughly chop most of the parsley leaves and add to the bowl with the hazelnuts, vinegar and oil, then stir well. This salad matures well, and tastes even better if you can make it a few hours ahead.
  5. When ready to cook, heat oven to 200C/180C fan/gas
  6. Rinse and dry the fish, score the flesh on each side, then put the parsley stalks and a few lemon slices into the cavities. Put a few more lemon slices in an oiled baking dish and lay the fish on top. Season the fish well, drizzle with more olive oil, scatter with remaining parsley, then roast for 20 mins, until the flesh flakes easily.
  7. Serve the fish from the dish, set the bowl of salad and the potatoes alongside, then dig in.

Nutrition Facts

Calories1389kcal
Protein47.75%
Fat40.99%
Carbs11.26%

Properties

Glycemic Index
150.63
Glycemic Load
8.4
Inflammation Score
-10
Nutrition Score
37.686086623565%

Flavonoids

Cyanidin
1.68mg
Catechin
0.3mg
Epigallocatechin
0.69mg
Epicatechin
0.05mg
Epigallocatechin 3-gallate
0.26mg
Eriodictyol
23.07mg
Hesperetin
30.13mg
Naringenin
2.63mg
Apigenin
4.33mg
Luteolin
3.19mg
Kaempferol
0.38mg
Myricetin
1.25mg
Quercetin
3.42mg

Nutrients percent of daily need

Calories:1388.51kcal
69.43%
Fat:63.88g
98.28%
Saturated Fat:4.26g
26.61%
Carbohydrates:39.47g
13.16%
Net Carbohydrates:26.22g
9.53%
Sugar:20.4g
22.67%
Cholesterol:0mg
0%
Sodium:928.78mg
40.38%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:167.44g
334.89%
Vitamin C:364.09mg
441.32%
Vitamin A:8499.43IU
169.99%
Manganese:2.19mg
109.67%
Vitamin K:84.63µg
80.6%
Vitamin E:11.55mg
76.99%
Vitamin B6:1.12mg
56.19%
Fiber:13.25g
53.02%
Folate:175.66µg
43.91%
Potassium:1503.55mg
42.96%
Copper:0.72mg
35.78%
Vitamin B1:0.43mg
28.87%
Magnesium:110.89mg
27.72%
Phosphorus:222.49mg
22.25%
Vitamin B3:4.41mg
22.07%
Iron:3.94mg
21.89%
Vitamin B2:0.28mg
16.58%
Vitamin B5:1.33mg
13.33%
Zinc:1.74mg
11.57%
Calcium:108.48mg
10.85%
Selenium:1.54µg
2.2%