Name: Romesco with fish skewers
Prep time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 small red capsicums (bell peppers) (300g), quartered; 3 cloves garlic, unpeeled; 750 g firm white fish, cut into 2.5cm pieces; 2 teaspoons smoked paprika; ⅓ cup (80ml) olive oil; 2 teaspoons finely grated lemon rind; 2 tablespoons finely chopped fresh flat-leaf parsley; 24 fresh bay leaves; ¼ cup (40g) blanched almonds; 2 tablespoons lemon juice; 2 medium lemons (280g), halved

You will need 12 bamboo or metal skewers for this recipe. before use, Soak bamboo skewers for 30 minutes in water; oil metal skewers.

Ingredients

2 small red capsicums (bell peppers) (300g), quartered

3 cloves garlic, unpeeled

750 g firm white fish, cut into 2.5cm pieces

2 teaspoons smoked paprika

⅓ cup (80ml) olive oil

2 teaspoons finely grated lemon rind

2 tablespoons finely chopped fresh flat-leaf parsley

24 fresh bay leaves

¼ cup (40g) blanched almonds

2 tablespoons lemon juice

2 medium lemons (280g), halved

Method

1.Preheat grill (broiler) on high heat. Place capsicum, skin-side up, and garlic on an oven tray. Place under grill for 15 minutes or until skins are blackened. Transfer to a medium bowl. Cover with plastic wrap; cool.

2.Combine fish with half the paprika, half the oil, the rind and parsley in a medium bowl; season. Thread fish and bay leaves onto 12 skewers. Place on a tray; cover, refrigerate.

3.Remove and discard skins from capsicum and garlic. Process capsicum, garlic, almonds, juice, remaining paprika and remaining oil until almost smooth. Transfer romesco to a small bowl; season to taste.

4.Cook fish skewers on a heated oiled grill plate (or barbecue or frying pan) over medium-high heat for 4 minutes or until browned all over and cooked through. Cook lemon halves on grill plate for 1 minute or until browned.

5.Serve fish skewers with romesco sauce and lemon halves.

Romesco can be made a day ahead; keep covered in the fridge.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

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