Serves 6
100 min
Fish Baked in Salt with Romesco Sauce
Recipe GLPR9563803d15bc9c
A dramatic Mediterranean showstopper: a whole sea bream, bass, or similar white fish encased in a salt crust that locks in moisture and delicate flavor, then served alongside a vibrant Spanish romesco sauce made from toasted almonds, bread, ripe tomatoes, paprika, and fruity olive oil. The salt crust bakes for about an hour, creating a vessel that steams the fish to tender, moist perfection. Cracked open tableside, the fish emerges pristine and ready to pair with the nutty, complex sauce.
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Ingredients
1 whole sea bream, bass, porgy, New Zealand snapper, or sheepshead (4 to 5 pounds), gutted but not scaled
6 pounds coarse salt or kosher salt
2 large thick slices country bread, crusts removed, cut into 1/2-inch cubes
1/2 cup red wine vinegar
3/4 cup whole almonds
1 pound ripe tomatoes, coarsely chopped
1 tablespoon paprika
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 cup fruity Spanish olive oil
Directions
Prepare the romesco sauce first: Preheat the oven to 350°F. In a shallow bowl, soak the bread cubes in the red wine vinegar for 20 minutes until fully softened.
Spread the almonds on a baking sheet and toast in the preheated oven for 10 to 15 minutes, stirring occasionally, until fragrant and lightly golden. Watch carefully to prevent burning. Remove and cool completely.
Once cooled, grind the toasted almonds in a mortar and pestle or food processor until finely ground but not oily—the texture should resemble coarse flour.
Add the vinegar-soaked bread, coarsely chopped tomatoes, paprika, salt, and black pepper to the processor with the ground almonds. Pulse or grind briefly until the mixture forms an evenly blended puree.
With the food processor running, slowly drizzle in the fruity Spanish olive oil in a thin, steady stream until the sauce is smooth, creamy, and well combined. Transfer to a serving bowl and set aside.
Rinse the whole fish under cold running water and pat it completely dry inside and out with paper towels.
In a heavy casserole or baking dish large enough to hold the fish and all the salt, spread a 2-inch-thick base layer of salt across the bottom.
Using your hands or the back of a spoon, gently form a shallow, fish-shaped impression in the salt bed. Carefully lay the prepared fish into this depression.
Distribute the remaining salt evenly around and over the entire fish, ensuring it is completely covered from all sides. Gently pat the salt down to ensure it settles firmly, then cover the casserole with a lid or foil.
Place the covered casserole in the preheated 350°F oven and bake for approximately 1 hour, until the salt has formed a hard, armor-like crust.
Remove from the oven and lift off the lid. Tap the salt crust firmly with the back of a spoon or a small mallet to crack and break it apart.
Carefully remove and discard most of the salt. Gently peel away and discard the skin from the cooked fish, exposing the tender flesh beneath.
Transfer the cooked fish to a warm serving platter. Serve immediately while still hot, accompanied by the prepared romesco sauce on the side.
