Fish skewers with romesco sauce
2 small red bellpeppers (300g), quartered
3 cloves of garlic, unpeeled
750g firm white fish, cut into 2.5cm pieces
2 tsp smoked paprika
80ml olive oil
2 tsp finely grated lemon rind
2 tbsp finely chopped fresh flat leaf parsley
24 fresh bay leaves
40g blanched almonds
2 tbsp lemon juice
2 medium lemons (280g), halved
Preheat grill on high heat.
Place bellpeppers, skin-side up and garlic on an oven tray.
Place under grill for 15 mins or until skins are blackened.
Transfer to a medium bowl.
Cover with plastic wrap; cool.
Combine fish with half the paprika, half the oil, the rind and parsley in a medium bowl; season.
Thread fish and bay leaves onto 12 skewers.
Place on a tray; cover and refrigerate.
Remove and discard skins from the bellpepper and garlic.
Process bellpepper, garlic, almonds, juice, remaining paprika and remaining oil until almost smooth.
Transfer this romesco sauce to a small bowl; season to taste.
Cook fish skewers on a heated oiled grill plate (or barbecue or frying pan) over medium-high heat for 4 mins or until browned all over and cooked through.
Cook lemon halves on grill plate for a minute or until browned.
Serve fish skewers with romesco sauce and lemon halves.