Romesco Baked Fish

Posted on 01/08/202513/08/2025 by Harbourfish This is a simple one-dish recipe. The base of the Romesco sauce is roasted red peppers. You could roast peppers at home, but we actually prefer the store-bought kind (they’re a lot more convenient too). We’ve used pumpkin and kumara for the vege component. Most root vegetables, or vegetables that bake well will work, just be sure to adjust your cooking time for them accordingly. Make sure you cut your vegetables to uniform sizes so they cook evenly. Serves: two.
Use: any white fish that bakes well. Gurnard, Ling, Monkfish, Elephant or Blue Cod are all good choices. INGREDIENTS

- 300g Fresh Fish (we used Gurnard)
- 300g Pumpkin, peeled and cut into 3cm cubes
- 1 large Kumara, peeled and cut into 3cm cubes
- 2 Tbsp Olive Oil
- Freshly cracked Black Pepper
- Flaky Sea Salt
- 1 large handful Kale (frizzy variety)

For the Romesco Sauce

- 200g Red Peppers, roasted (or store bought in the jar is great)<...