THE Romesco-BOLT FIN

(Our Play on Baked Cod with Nutty Red Crust)

THE Romesco-BOLT FIN

Ingredients: 400g Cod fillets, 3 tbsp Romesco Sauce, 2 tbsp Toasted breadcrumbs, 1 tsp Lemon zest, 0.5 tsp Smoked paprika, 1 tbsp Olive oil...

Ingredients

  • 400g Cod fillets
  • 3 tbsp Romesco Sauce
  • 2 tbsp Toasted breadcrumbs
  • 1 tsp Lemon zest
  • 0.5 tsp Smoked paprika
  • 1 tbsp Olive oil

Cooking Method

  1. The Coat Place fish on a tray; brush with oil and top with a thick layer of Romesco.
  2. The Bloom Mix breadcrumbs, lemon zest, and paprika with a tiny 10ml splash of water to form a sticky crumb.
  3. The Scorch Press the crumbs onto the Romesco; roast at 200°C for 12 minutes until the crust is charred.
  4. The Final Flourish Finish with a squeeze of fresh lemon and raw parsley.

Cuisine: Spanish

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