Roman-esco (Italian Romesco) with red snapper

  • Preparation Time20 mins
  • Cooking Time13 mins
  • Serves4
  • DifficultyEasy
1 jar roasted red peppers
1 large plum tomato, coarsely chopped
2 slices stale bread, torn
3 tbsps pine nuts, toasted
1 clove garlic, grated or finely chopped
1 sprig fresh rosemary, leaves finely chopped
A few parsley leaves
2 tbsps aged balsamic vinegar
60ml to 70ml extra-virgin olive oil plus 2 tbsps
4 filets of red snapper (200g each)
Salt and freshly ground black pepper
Plain flour, for dredging
1) Place peppers and coarsely chopped tomato in food processor with bread, pine nuts, garlic, rosemary, chopped parsley and vinegar. Turn processor on and stream in 60ml to 70ml extra-virgin olive oil to form a thick sauce.

2) Place 2 tbsps olive oil into a shallow saute pan and add the rosemary sprig. this will infuse the oil before adding the fish.

3) Season snapper with salt and pepper and score skin side with cross hatches. dredge the fish in plain flour and cook in the rosemary-infused olive oil for 7 to 8 minutes until crispy and golden on both sides. Serve fish in a pool of the sauce.

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