Pan-fried white fish with roast vegetables and sauce romesco

These days, with the availability of so many authentic Spanish ingredients, it’s easy to recreate a little bit of this at home. Just invite a few friends over and, like the Spanish know oh so well, life will take care of itself.

Fish

6	Beetroot, or use canned beetroot
1 bunch	Baby carrot
4	Roasted capsicum, from a jar, cut into thirds
100 ml	Olive oil
4 fillets	Gurnard (Main)

Romesco sauce

1	Red chilli, seeds removed
2	Large ripe tomatoes, cut in half (Main)
1	Garlic clove, peeled
1	Red pepper, roasted, skin and seeds removed
150 ml	Olive oil
3 slices	Ciabatta bread
¼ cup	Hazelnuts, roasted, peeled and crushed
2 Tbsp	Red wine vinegar

Directions

Pan-fried fish

1. Heat oven to 200C.
2. Cut beetroot in half and place on to a small oven tray lined with baking paper, along with the baby carrots and red peppers.
3. Drizzle with 50ml of the olive oil and tightly cover with tinfoil. Place in oven and cook for 30-40 minutes until the beetroot and carrots are tender when pricked with a sharp knife.
4. Remove from oven and allow to cool before removing the tinfoil.
5. Peel the beetroot by simply rubbing the skins off with your fingers and return to the tray with the other vegetables. Return to oven for 4-5 minutes to reheat.
6. Season gurnard with a little salt and pepper and cook quickly in a very hot heavy-based frying pan in the remaining olive oil for two minutes on each side or until just cooked.
7. Remove fish from the pan and put aside.
8. Remove vegetables from the oven and divide between two plates. Top with fish and serve with a generous amount of romesco sauce. Serve immediately.
9. If time is short, use canned beetroot and blanch the baby carrots until tender.
10. Mix all together with the olive oil and a little salt and pepper and roast uncovered for 10 minutes.

Romesco sauce

1. Heat oven to 180C.
2. Place tomatoes, chilli and garlic on to a oven tray lined with baking paper and drizzle with 50ml of the olive oil.
3. Roast for 10 to 15 minutes until vegetables are soft and just starting to colour.
4. Remove from oven and place into a food processor with roasted pepper and blend until smooth.
5. Lightly toast ciabatta, add half to the vegetables and pulse to combine.
6. Place sauce into a small bowl then mix in hazelnuts, remaining olive oil and vinegar.
7. Season to taste with a little salt and pepper and reserve until ready to use. Keeps for up to 1 week in the fridge in an airtight container.