Romesco Crusted Snapper Recipe
Make Romesco Crusted Snapper Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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For the Romesco Sauce
For the Snapper
Method
Making the Romesco Sauce
- 1
Prepare the Ingredients
Roast the red bell peppers until charred, either over an open flame or in the oven. Allow to cool, peel off the skins, and remove the seeds.
- 2
Blend the Sauce
In a blender, combine the roasted red bell peppers, toasted almonds, garlic cloves, diced tomato, red wine vinegar, olive oil, smoked paprika, salt, and black pepper. Blend until the mixture is smooth and creamy. Adjust seasoning to taste.
- 3
Set Aside
Transfer the romesco sauce to a bowl and set aside for serving later.
Preparing the Snapper
- 4
Preheat the Oven
Preheat your oven to 400°F (200°C).
- 5
Season the Snapper
Pat the snapper fillets dry with paper towels. Drizzle 2 tbs of olive oil over the fillets and season with salt and black pepper on both sides.
- 6
Spread the Romesco Sauce
On a baking sheet lined with parchment paper, place the snapper fillets skin-side down. Generously spread a layer of romesco sauce on top of each fillet.
- 7
Bake the Snapper
Place the baking sheet in the preheated oven and bake for about 15-20 minutes, or until the fish flakes easily with a fork and the romesco crust is slightly golden.
- 8
Garnish and Serve
Remove the snapper from the oven, garnish with chopped fresh parsley, and serve with additional romesco sauce on the side.
