Pan fried barramundi with romesco and kipfler potatoes
Romesco
Ingredients:
- 2 bullhorn peppers (or capsicum/bell peppers)
- 2 plum tomatoes, halved
- 4 garlic cloves, lightly crushed
- olive oil
- salt
- 60g (2 oz) almonds
- 2 pieces of stale bread
- 1 tbsp smoked paprika
- 2 tbsp sherry vinegar
Method
1. Preheat your oven to 200°C (400°F). Place the peppers, tomatoes, and garlic in an oven dish. Drizzle with olive oil and season with salt. Roast for 25–30 minutes until the vegetables are softened and beginning to colour.
2. Remove the dish from the oven and transfer the roasted peppers to a bowl. Cover the bowl with a plate and let the peppers steam for 10 minutes.
3. Add the roasted tomatoes and peeled garlic to a blender.
4. Toast the almonds and torn pieces of bread in a dry pan over medium heat for 5–6 minutes, stirring frequently. Add them to the blender.
5. Peel the skin from the peppers, remove the seeds and stems, and add the flesh to the blender. Include the smoked paprika, sherry vinegar, a pinch of salt, and 3 tablespoons of olive oil.
6. Blend the mixture for a couple of minutes until smooth-ish. A little texture is desirable. If the sauce seems too thick, add some of the liquid released from the peppers during roasting.
7. Taste and adjust the seasoning as needed. Your Romesco sauce is now ready to serve!
Romesco is fantastic with fried fish, grilled meats, or as a dip for pre-dinner snacks like crusty bread or raw vegetables.
