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.
|Need help with conversions?|
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 with Waitrose
Click here to go to Waitrose.com
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
For this you need two Dover soles, boned, skinned and cut into fillets, or plaice fillets if you want a less expensive dish.
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.
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.
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.
Using mainly storecupboard ingredients, this wonderful fish recipe is packed with punchy flavours that will go down a treat with all who eats it.
Simple to make but unusual and utterly mouthwatering, this is a brilliant choice for summer entertaining, served with seasonal vegetables or salad.
Most Popular recipes
- Yorkshire Pudding for 4
- Old-fashioned Rice Pudding
- Oven-baked Lamb Chops with Onion and Rosemary Sauce
Autumn apple recipes
For MISS JONES
23 Oct 2014 12:05
Salt and Pepper Mills
22 Oct 2014 13:06
|Food and travel||
Escaping at Christmas
23 Oct 2014 11:36
Naina ~ Gateaux de Yaourt
13 Aug 2014 15:12
|Can Anyone Help?||
22 Oct 2014 21:34
21 Oct 2014 19:59
TEFAL JAM MAKER
23 Oct 2014 07:50
What's happening in your garden?
16 Oct 2014 23:27