Pan Fried Sea Bream with Romesco Sauce

preparation

• 1.

  Line a grill pan with foil and put the pepper halves skin side up on the grill pan with the garlic, chilli and tomato. Grill for 2 minutes, then turn over the tomato and cook for a further 2 minutes.

• 2.

  Remove the tomato and allow to cool slightly. Peel the skin from the tomato, quarter and remove the seeds, then chop.

• 3.

  Continue grilling the pepper, chilli and garlic, until the pepper and chilli are blackened and the garlic skins start to split. Allow to cool slightly, then peel the skin from the pepper and chilli, roughly chop and remove the seeds.

• 4.

  Heat 3 tbsp of La Española Light in Colour Olive Oil in a frying pan, add the nuts and cook over a medium heat and cook until golden. Remove to a plate to cool.

• 5.

  Add the peppers, chilli and garlic to the oil and cook for 3 minutes. Stir in the bread and cook until lightly browned. Cool slightly then pulse in the food processor with the nuts, tomatoes, vinegar and oil, until you have a coarse paste. Season to taste.

• 6.

  To cook the sea bream, heat a large frying pan. Rub the fish with La Española Light in Colour Olive Oil and season with salt and freshly ground black pepper. Add the fillets skin side down and cook for 3-4 minutes until the skin is crisp. Turn over and cook for a further 2 minutes.

• 7.

  Transfer to a plate, serve with new potatoes and green beans, with large spoonfuls of the sauce. Enjoy!