Sole Romesco
Grilled sole fillets topped with a bold Catalan romesco sauce blending tomatoes, hot chilies, toasted hazelnuts, garlic, fresh mint, and dry sherry. Ready in 30 minutes.
YIELD
4 servingsPREP
20 minCOOK
10 minREADY
30 minRomesco is one of Spain’s greatest culinary gifts, and it belongs on grilled fish.
This Catalan sauce comes together in the blender: ripe tomatoes, hot chilies, toasted hazelnuts, garlic, and fresh mint get pureed, then olive oil is drizzled in slowly until it thickens into something rich and vibrant. A splash of dry sherry and vinegar at the end adds brightness that cuts through all that smoky, nutty depth.
The sole fillets get a quick dusting of seasoned flour, a dip in oil, and just a few minutes per side on a hot grill. That’s it.
Spoon the romesco over the sizzling fillets, scatter some parsley on top, and you’re eating like you’re on the Costa Brava.
Pro Tips
- Add the olive oil slowly, drop by drop at first, like making mayonnaise. This builds a thick, emulsified sauce rather than a thin puree.
- Toast the hazelnuts until the skins crack and the aroma fills the kitchen. That deep nuttiness is the backbone of a good romesco.
- Use a metal spatula and work quickly when flipping the fish on the grill. Sole is delicate and will break if handled too much.
Ingredients
Directions
To make sauce, in a blender or food processor, blend tomatoes, chilies, hazelnuts, garlic, mint and salt.
Add half the oil, drop by drop, until mixture is thick.
With motor running, add rest of oil in a steady steam.
Turn off motor.
Stir in sherry and vinegar. Set aside.
Rinse and dry sole.
Combine flour and salt, pepper.
Dust fillets with seasoned flour and dip in oil or butter.
Place fillets on hot barbecue grill.
After 2 to 3 minutes, turn carefully with a metal spatula.
After another 2 to 3 minutes turn fillets again.
While fish is cooking, pour sauce in a bowl and sprinkle with parsley.
Serve spooned over piping hot fillets.
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