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