Return to listing

Parmesan-coated Fish with Walnut Romesco Sauce

This method of cooking fish with a light dusting of flour and grated Parmesan is excellent, but to make it even more special serve it with a Romesco sauce made with walnuts. The advantage of Romesco sauce is that you can make it well ahead; it's always served at room temperature, so keep it in the fridge and remove it about 1 hour before serving.


This recipe is from Delia's Winter Collection


To make the sauce, take a good solid frying pan and heat 1 tablespoon of the oil over a medium heat, then lightly saute the whole garlic cloves for about 3 minutes or until they feel softened and have turned golden. Then add the chillies and walnuts and continue to cook for another 2 minutes.

Now tip them into a processor, then return the pan to a high heat and when the oil begins to smoke, cut the tomatoes in half lengthways and place them in the hot pan cut side down.

Keep the heat high and cook the tomatoes until they are charred and blackened all over - this will take about 11/2-2 minutes on each side. Next add the tomatoes to the processor, turn it on to a low speed and with the motor running add the rest of the oil in a slow, steady stream.

The sauce will then begin to thicken and assume the consistency of mayonnaise.

After that add some seasoning, then transfer the sauce to a jug or bowl and stir in the balsamic vinegar. Cool, cover with clingfilm and chill until needed. But let it come back to room temperature before serving.

When you're ready to cook the fish, mix the flour, seasoning and cheese together on a plate and pour the milk into a shallow dish.

Now wipe and dry the fish with kitchen paper. Then dip each piece first into the milk and then into the flour mixture, making sure it's well coated and that you shake off any surplus.

Next heat the butter and oil in a large frying pan and as soon as it's really hot cook the fish for 2-3 minutes on each side, depending on its thickness.

The coating should be golden brown and as soon as it's cooked remove the fillets carefully with a fish slice to warm serving plates.

Serve with a little of the sauce spooned over, and garnish with the parsley.


Return to Homepage
Visit the Delia Online Cookery School

Related recipes

Baked Fish Fillets with Mushroom Stuffing Serves 3-4

Baked Fish Fillets with Mushroom Stuffing

For this you need two Dover soles, boned, skinned and cut into fillets, or plaice fillets if you want a less expensive dish.

Pepper-crusted Monkfish with Red Pepper Relish Serves 4

Pepper-crusted Monkfish with Red Pepper Relish

A very special recipe that's simplicity itself to make - ideal if you're entertaining in a hurry! Luxurious monkfish is given a pepper coating and a zingy red pepper relish on the side.

Oven-baked Mackerel Stuffed with Pesto Mash Serves 4

Oven-baked Mackerel Stuffed with Pesto Mash

Delia describes this as 'one of the best fish recipes ever' - and who are we to argue? What's more it's a doddle to make and will provide you with masses of lovely omega 3 essential fatty acids.

Grilled Cornish mackerel with salsa verde Serves 2, or 4 as a starter

Grilled Cornish mackerel with salsa verde

This easy cheat supper dish is so quick that you'll want to make it again and again. The salsa verde is a great complement to the fish, which can be cooked from frozen.

Roasted Fish Topped with Sun-dried Tomato Tapenade Serves 6

Roasted Fish Topped with Sun-dried Tomato Tapenade

Using mainly storecupboard ingredients, this wonderful fish recipe is packed with punchy flavours that will go down a treat with all who eats it.

Salmon with a Saffron Couscous Crust and Tomato and Olive Vinaigrette Serves 4

Salmon with a Saffron Couscous Crust and Tomato and Olive Vinaigrette

Simple to make but unusual and utterly mouthwatering, this is a brilliant choice for summer entertaining, served with seasonal vegetables or salad.




Popular topic
Latest post
Ask Lindsey... Thanks!
08 Feb 2016 21:22
Coffee Break New Forum
08 Feb 2016 16:44
Food and travel Sponge receipe needed
14 Nov 2015 22:15
Can Anyone Help? Shortcrust pastry.
07 Feb 2016 11:32
Books slow cooking
20 Dec 2015 23:44
Equipment KitchenAid
07 Feb 2016 11:50
Gardening Weekend bird watch
07 Feb 2016 11:44
CMS solutions by