Red Snapper Baked in Salt with Romesco Sauce

Red Snapper Baked in Salt with Romesco Sauce
Photo by Noel Barnhurst

Ingredients

  • 3 large plum tomatoes
  • 6 pounds coarse kosher salt
  • 2 2-pound whole red snappers
  • 3 cups water
  • 1 dried ancho chile
  • ½ cup sliced almonds
  • ¼ cup extra-virgin olive oil
  • + 7 more ingredients
    • 3 garlic cloves
    • 2 tablespoons Sherry wine vinegar
    • 1 slice wheat bread
    • 4 tablespoons olive oil
    • 1 medium onion (unpeeled)
    • 1 teaspoon pimentn or other imported sweet paprika
    • 2 large red bell peppers

Preheat oven to 400°F. Toss tomatoes, bell peppers, and onion in small baking dish with 2 tablespoons olive oil. Roast until partially charred, turning every 15 minutes, about 45 minutes. Cover with foil; let stand 15 minutes. Meanwhile, heat 1 tablespoon olive oil in small skillet over medium-hi...

View full recipe at Epicurious

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