The classic sauce : Roasted sea bream with romesco sauce

Serves 4

• 2 large pieces white bread
• 5 tbsp olive oil
• 1 clove garlic
• 100g almonds
• 1 tsp hot paprika
• 1 tsp sweet paprika
• 2 ripe plum tomatoes
• 2 piedmont pepper halves
• 1 tbsp sherry vinegar
• 2 tbsp white wine
• 2 whole large sea bream
• A few sprigs thyme

Step 1
Preheat the oven to 200C/400F/gas mark 6.

Step 2
Rip the bread into small chunks and drizzle 1-2 tbsp of olive oil.

Step 3
Season lightly, then place in the oven for 10-15 minutes until golden and crispy.

Step 4
Remove and leave to cool, but keep the oven on.

Step 5
Meanwhile, place the garlic paste, almonds and paprikas in a food processor (or use a pestle and mortar) and grind together, not too finely.

Step 6
Add the tomatoes, peppers and sherry vinegar, then pulse a few times until just combined.

Step 7
With the motor running, add around 3 tbsp of olive oil, or enough to make a coarse-ish paste.

Step 8
Transfer to a mixing bowl and loosen with white wine or water.

Step 9
Adjust the seasoning – you want it to be perky and flavoursome, so adjust the salt or vinegar levels as you see fit.

Step 10
Make a few slashes across the belly of each fish and season all over.

Step 11
Rub with the remaining 1 tbsp of oil and stuff the thyme sprigs inside the cavities.

Step 12
Place in a baking tray, making sure they’re not touching, then place in the hot oven for 15-20 minutes, until the flesh easily comes away from the bones.

Step 13
Crumble the roasted breadcrumbs into the romesco and stir well.

Step 14
Serve with the sea bream and some greens.