Fish skewers with romesco sauce

Prep 0 h : 15 m
Cook 0 h : 30 m


  • 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.