Roasted Coley with sauce romesco, garlic and wine vinegar

by

Roasted ColeyPreparation time: 30 minutes

Cooking time: 20 minutes

Serves: 4

What You’ll NeedL

  • For the Sauce Romesco
  • 100g by Sainsbury’s whole blanched almonds
  • 2 Sainsbury’s Taste the Difference marinated sundried peppers in olive oil (in a jar)
  • 6 cloves by Sainsbury’s garlic, peeled
  • 12 roasted piquillo peppers (in a jar)
  • 1tsp sweet paprika
  • 1tsp by Sainsbury’s smoked paprika
  • . tsp hot smoked paprika
  • 100ml by Sainsbury’s olive oil
  • 25ml by Sainsbury’s Spanish sherry vinegar
  • salt
  • For the fish
  • 4x 180-200g Coley fillets
  • 4 cloves by Sainsbury’s garlic, finely sliced
  • 2 Sainsbury’s Taste the Difference marinated sundried peppers in olive oil (in a jar)
  • 100ml by Sainsbury’s olive oil
  • 20ml by Sainsbury’s white condiment vinegar
  • 1tsp by Sainsbury’s chopped parsley
  • Salt

What To Do:

  • Begin by making the sauce Romesco: put the almonds and sundried peppers in a food processor and pulse until roughly chopped. Add the garlic, pequillo peppers and spices and pulse again to combine. Add the vinegar, olive oil and pinch of salt, pulse again to produce a thick sauce that is neither too chunky or too smooth
  • Fry the coley fillets skin side down until lightly golden, turn and transfer the pan to a hot oven. Roast the fish for about 5 minutes until just cooked through. Whilst the coley is roasting, put the garlic, olive oil, finely sliced sundried peppers and pinch of salt into a small pan and put on a medium heat
  • Cook gently stirring occasionally to distribute the garlic and sundried peppers. As soon as the edges of the garlic begin to turn golden, remove from the heat and allow to cool. Add a splash of sherry vinegar and the chopped parsley
  • Remove the coley from the oven, put a fillet on each plate and peel away the skin. Immediately spoon a little sauce over each piece of fish and serve with a spoon of Romesco sauce

Serving suggestion: serve with steamed green beans

New recipes available from renowned fish chef Mitch Tonks to mark the Sainsbury’s #SwitchtheFish campaign, all about encouraging the nation to expand their fish repertoire! 

On Friday 12th June, if a Sainsbury’s customer asks for one of the ‘big five’ fish – salmon, tuna, haddock, cod or prawns –  from one of the 400 fish counters in Sainsbury’s supermarkets, they will be offered a portion of one of four alternative fish for free – sea bass, coley, hake or loch trout. The alternative fish will also be on offer between 10th-23rd June.

Please comment