Gilt-Head Bream With Romesco Sauce - cooking recipe

Ingredients

1 red pepper, deseeded and cut into large chunks
1 yellow pepper, deseeded and cut into large chunks
200 g cherry tomatoes, halved
1 red onion, cut into wedges
150 g shallots, halved (6 pieces)
4 garlic cloves, unpeeled
1 teaspoon coarse sea salt
1 teaspoon ground black pepper
4 tablespoons olive oil, plus extra for drizzling
900 g gilt-head bream, scaled and gutted
1/4 teaspoon sea salt
1/4 teaspoon ground black pepper
1 lemon, thinly sliced
fresh rosemary and thyme
1 tablespoon olive oil
1 teaspoon balsamic vinegar
25 g whole walnuts, toasted

Preparation

Tip all of the vegetables into a roasting tray, season with salt and pepper. Pour over 4 tbs olive oil and toss together. Roast for 20 mins at 220\u00b0C until starting to soften.
Pat the fish dry with kitchen paper, then slash the skin on both sides with a sharp knife. Season the inside of the fish, then stuff with the lemon slices and half of the herbs.
Place on top of the vegetables, drizzle with 1 tbs olive oil, scatter with the rest of the herbs, then roast for 20-25 minutes at 220\u00b0C.
Lift the fish and half of the vegetables onto a serving plate and cover with foil to keep warm. Spoon the rest of the vegetables and most of the juice from the roasting tray into a food processor. Add the vinegar and walnuts, blend until smooth.
Serve the fish with the vegetables and sauce.