Baked Sea Bass with Aromatic Romesco Sauce

• red bell peppers↗4

  seedless, cut into large pieces

• yellow bell peppers↗2

  seedless, cut into large pieces

• large tomatoes↗2

  cut in half (prefer vine-ripened for better flavor)

• large red onion↗1

  sliced into wedges

• large garlic cloves↗4
• olive oil↗4 ст. л. tbsp

  plus extra for drizzling

• whole sea bass (caught in the open sea)↗2 × 1 кг/2 фунт 4 унції

  scaled and gutted

• lemons↗2

  thinly sliced

• two large handfuls of fresh mixed herbs2

  (e.g., rosemary and thyme)

• balsamic vinegar↗2 ч. л. tsp
• whole forest nuts50г g

  roasted

Step-by-step instructions

1. 1

   Preheat the oven to 220 °C (convection) or 200 °C (fan). In a large tray spread the sliced red and yellow bell peppers, halved large tomatoes, onion wedges and whole garlic cloves. Season with salt and pepper, drizzle with 4 tbsp olive oil and toss well. Roast for 20 minutes until the vegetables are tender.

2. 2

   Pat the fish dry with a paper towel, then score the skin on both sides with a sharp knife. Season the cavity with salt and pepper, place thin lemon slices and half of the fresh herbs inside. Lay the fish on the vegetables, drizzle a little more olive oil, scatter the remaining herbs and roast another 20–25 minutes until the flesh is firm and the dorsal fin separates easily.

3. 3

   Transfer the fish together with some of the vegetables to a plate, cover with foil to keep warm. Move the remaining vegetables and most of the pan juices to a blender, add balsamic vinegar and roasted forest nuts, blend to a smooth sauce and season to taste. Serve the fish with the vegetables and sauce, carefully lifting the fillet from the bone.