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Whole roasted sea bass with romesco sauce and potatoes
Fruit and vegetables
2 red
peppers
3
tomatoes
1 red
chilli
6
garlic
cloves, peeled and left whole
½
fennel
bulb, sliced
½
onion
, sliced
460g//1lb roasted
peppers
, cut into pieces
20
cherry tomatoes
2
garlic
cloves, minced
bunch fresh
basil
300g/10½oz small ratte or red-skinned
new potatoes
Cooking ingredients
100g/3½oz skinned
almonds
1 tbsp
smoked paprika
4–6 tbsp
olive oil
30ml–50ml/1fl oz–2fl oz
sherry vinegar
2 tbsp
olive oil
2 tbsp
breadcrumbs
, toasted
pinch
salt
20ml/¾fl oz
sherry vinegar
Meat, fish and poultry
1 large whole wild
sea bass
(about 900–1kg/2lb–2lb 4oz)
Other
300ml/10fl oz
white wine
Back to recipe
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