Whole roasted sea bass with romesco sauce recipe
 The romesco sauce gives a rich, smoked flavour that pairs perfectly with the fish and deep-fried crispy potatoes. 2 red peppers 3 tomatoes 1 red chilli 100g/3½oz skinned almonds 6 garlic cloves, peeled and left whole 1 tbsp smoked paprika 4–6 tbsp olive oil 30ml–50ml/1fl oz–2fl oz sherry vinegar 2 red peppers 3 tomatoes 1 red chilli 100g/3½oz skinned almonds 6 garlic cloves, peeled and left whole 1 tbsp smoked paprika 4–6 tbsp olive oil 30ml–50ml/1fl oz–2fl oz sherry vinegar ½ fennel bulb, sliced ½ onion, sliced 460g//1lb roasted peppers, cut into pieces 1 large whole wild sea bass (about 900–1kg/2lb–2lb 4oz)20 cherry tomatoes 300ml/10fl oz white wine 2 tbsp olive oil 2 garlic cloves, minced2 tbsp breadcrumbs, toastedbunch fresh basil ½ fennel bulb, sliced ½ onion, sliced 460g//1lb roasted peppers, cut into pieces 1 large whole wild sea bass (about 900–1kg/2lb–2lb 4oz) 20 cherry tomatoes 300ml/10fl oz white wine 2 tbsp olive oil 2 garlic cloves, minced 2 tbsp breadcrumbs, toasted bunch fresh basil 300g/10½oz small ratte or red-skinned new potatoespinch salt20ml/¾fl oz sherry vinegar 300g/10½oz small ratte or red-skinned new potatoes pinch salt 20ml/¾fl oz sherry vinegar Method To make the romesco sauce, preheat the oven to 240C/220C Fan/Gas 9.Put the red peppers, tomatoes, red chilli and almonds in a roasting tray and toss together. Roast in the oven for 20 minutes, then remove the garlic and almonds. Cook for a further 40 minutes until blistered. Remove the tray from the oven (leaving it on for the sea bass) and, once cool enough to handle, skin the peppers, chilli and tomatoes. Transfer all the roasted ingredients to a blender and blend to a paste with the smoked paprika and olive oil. Taste and season with sherry vinegar. Set aside. To make the roasted sea bass, scatter the fennel, onion and peppers in a deep roasting dish, then lay the fish on top. Scatter the tomatoes around and pour over the wine and olive oil. Cook for 25 minutes. Meanwhile, to make the potatoes, bring a pan of salted water to the boil, then add the baby potatoes and cook until just soft, about 15–20 minutes. Drain the potatoes and allow to cool, then break by hand to roughen the edges. Preheat the oil in a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Deep-fry the potatoes for 5–6 minutes until crisp. Once cooked, toss in salt and sherry vinegar. To finish the sea bass, mix the garlic with the toasted breadcrumbs. Once the fish is cooked, remove from the oven and sprinkle with the garlic breadcrumbs.Serve the seabass on a large platter with all the roasted vegetables and scattering of whole basil leaves. Put the crispy potatoes in a separate bowl. You can drizzle the romesco sauce on top or spread over the base of the potato dish. To make the romesco sauce, preheat the oven to 240C/220C Fan/Gas 9. To make the romesco sauce, preheat the oven to 240C/220C Fan/Gas 9. Put the red peppers, tomatoes, red chilli and almonds in a roasting tray and toss together. Roast in the oven for 20 minutes, then remove the garlic and almonds. Cook for a further 40 minutes until blistered. Put the red peppers, tomatoes, red chilli and almonds in a roasting tray and toss together. Roast in the oven for 20 minutes, then remove the garlic and almonds. Cook for a further 40 minutes until blistered. Remove the tray from the oven (leaving it on for the sea bass) and, once cool enough to handle, skin the peppers, chilli and tomatoes. Transfer all the roasted ingredients to a blender and blend to a paste with the smoked paprika and olive oil. Taste and season with sherry vinegar. Set aside. Remove the tray from the oven (leaving it on for the sea bass) and, once cool enough to handle, skin the peppers, chilli and tomatoes. Transfer all the roasted ingredients to a blender and blend to a paste with the smoked paprika and olive oil. Taste and season with sherry vinegar. Set aside. To make the roasted sea bass, scatter the fennel, onion and peppers in a deep roasting dish, then lay the fish on top. Scatter the tomatoes around and pour over the wine and olive oil. Cook for 25 minutes. To make the roasted sea bass, scatter the fennel, onion and peppers in a deep roasting dish, then lay the fish on top. Scatter the tomatoes around and pour over the wine and olive oil. Cook for 25 minutes. Meanwhile, to make the potatoes, bring a pan of salted water to the boil, then add the baby potatoes and cook until just soft, about 15–20 minutes. Meanwhile, to make the potatoes, bring a pan of salted water to the boil, then add the baby potatoes and cook until just soft, about 15–20 minutes. Drain the potatoes and allow to cool, then break by hand to roughen the edges. Drain the potatoes and allow to cool, then break by hand to roughen the edges. Preheat the oil in a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Deep-fry the potatoes for 5–6 minutes until crisp. Once cooked, toss in salt and sherry vinegar. Preheat the oil in a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Deep-fry the potatoes for 5–6 minutes until crisp. Once cooked, toss in salt and sherry vinegar. To finish the sea bass, mix the garlic with the toasted breadcrumbs. Once the fish is cooked, remove from the oven and sprinkle with the garlic breadcrumbs. To finish the sea bass, mix the garlic with the toasted breadcrumbs. Once the fish is cooked, remove from the oven and sprinkle with the garlic breadcrumbs. Serve the seabass on a large platter with all the roasted vegetables and scattering of whole basil leaves. Put the crispy potatoes in a separate bowl. You can drizzle the romesco sauce on top or spread over the base of the potato dish. Serve the seabass on a large platter with all the roasted vegetables and scattering of whole basil leaves. Put the crispy potatoes in a separate bowl. You can drizzle the romesco sauce on top or spread over the base of the potato dish.