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Fish and romesco with grilled scallions

By Aidan Galligan
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SERVES
2
 TO
4

Ingredients

  • 1 large roasted red bell pepper from a jar
  • 1 garlic clove, smashed
  • 1/2 cup slivered almonds, toasted
  • 1/4 cup tomato purée
  • 2 tablespoons chopped flat-leaf parsley
  • 2 tablespoons Sherry vinegar
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper
  • 1/2 cup extra-virgin olive oil
  • Fine sea salt and freshly ground black pepper

FISH

  • 3 pieces fish
  • Olive oil
  • Salt and pepper

GRILLED SCALLIONS

  • 2 bunches scallions
  • 1 tablespoon olive oil
  • Salt and pepper

Directions

ROMANESCO 
  1. Pulse first 8 ingredients in a mortar and pestle until very finely chopped, add oil and taste for seasoning.
FISH
  1. Season the fish and rub with olive oil. Grill until cooked through.
GRILLED SCALLIONS
  1. Season the scallions with olive oil and salt and pepper.
  2. Grill until nicely charred.

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