When I decided to make a Romesco sauce with the red snapper it was a big hit for a little dinner party we hosted during the week. This entire dish was very easy to prepare yet it looked as if I spent hours getting ready for the dinner!
Add roasted red peppers, garlic, rosemary, parsley and vinegar in your food processor to combine then while on low start to drizzle 1/4 cup of olive oil to create a thick sauce. If very thick then add more 1 tablespoon at a time.
Take a large sauté pan over medium heat add about 1 tablespoon of olive oil and some rosemary.
Season the fish with salt and pepper then add to the heated pan for 8-10 minutes flipping once until golden on both sides.
Take the Romesco and add some to the bottom of each plate then top with the snapper.
Cindy’s Tip!: You can certainly roast your own peppers for this dish.
Oven: Place parchment or foil on a baking sheet. Place peppers on the baking sheet and drizzle with olive oil. Roast for 45 minutes turning once 1/2 way through. Remove from oven and place in a large bowl covered with clear wrap for 20 minutes. Remove from bowl and peel the skin layer with your fingers. Peppers are ready to enjoy!
Grill: Place pepper on a heated grill for 20-25 minutes turning a few times until charred. Use the same process of placing in a covered bowl to steam off the skin.