Red Mullet with Romesco Sauce

Try out this recipe from Tarragona, a city steeped in Roman history.
In my continuing mission to prove that you can eat in Spain and enjoy lovely sauces at the same time; here is a recipe from Tarragona, a city steeped in Roman history. And, as we all know, the Romans knew a thing or two about being saucy! This meal uses the wonderful red mullet available in so many parts of Spain. If you want the Romesco sauce to be hotter, then throw in a dried red chilli pepper or two. But this recipe is for the more faint-hearted who don't wish to have their mouths on fire.

Ingredients

• 4 red mullet of around 200 grams each
• 110 ml of olive oil
• 2 teaspoons of vinegar or lemon juice
• 2 teaspoons of cayenne pepper
• salt
• and a little more olive oil
• Juice of 1 lemon
• Parsley, chopped

For the sauce

• 1 small onion,chopped
• 2 tablespoons of olive oil
• 4 tomatoes, peeled, seeded and chopped
• 6 cloves of garlic
• 18 roasted almonds

Preparation

Prepare the fish ahead of time, salt them lightly and let them marinade for a couple of hours in the olive oil and lemon juice.
To make the sauce, first fry the onion in olive oil. Then pound together onion, tomatoes, garlic and almonds. Add just enough olive oil to make a purèe, into which you finally work the vinegar or lemon juice, salt and paprika. The result may be passed through a sieve to achieve a finer consistency. Remove the fish from their marinade, drain and grill them. When they are ready, decorate them with the chopped parsley and serve the sauce separately.


Source:

http://www.thetapaslunchcompany.co.uk/cookbook/fish-seafood-dishes/red-mullet-romesco-sauce