Parmesan Coated Fish with Walnut Romesco Sauce

Ingredients

• Romesco Sauce:
• 3/4 cup extra virgin olive oil
• 3 large garlic cloves
• 2 fresh green chilies, halved & seeded
• 1/3 cup chopped walnuts
• 3 ripe plum tomatoes, skins removed
• salt to taste
• freshly ground pepper to taste
• 2 tablespoons balsamic vinegar
• Fish:
• 2 tablespoons flour
• salt to taste
• freshly ground pepper
• 1/2 tablespoon finely grated parmesan cheese,
• preferably Parmigiano-Reggiano
• 1/4 cup milk
• 4 6 oz. thick fish fillets (cod, haddock, monkfish
• or halibut), skins removed
• 1/4 stick butter
• 1 tablespoon oil
• flat leaf Italian parsley sprigs, for
• Garnish

Method

• Sauce:
• 1. Take good solid skillet and heat 1 tablespoon of the oil over medium heat.
• 2. Lightly saute the whole garlic cloves for about 3 minutes or until they feel softened and have turned golden.
• 3. Then add the chilies and walnuts and continue to cook for another 2 minutes.
• 4. Put all the above into a food processor, returning the skillet to high heat.
• 5. When the oil begins to smoke,cut the tomatoes in half lengthwise and place them into the hot pan cut-side-down. Keep the heat high and cook the tomatoes until they are charred and blackened all over -- this will take about 1 1/2 - 2 minutes on each side.
• 6. Next, add the tomatoes to the processor blender, turn it on to a low speed and add the rest of the oil in a slow, steady stream. The sauce will then begin to thicken and assume the consistency of mayonnaise.
• 7. Add salt and pepper to taste; transfer the sauce to a bowl and add balsamic vinegar.
• 8. If you are going to serve this later, cover and refrigerate; but bring to room temperature before serving.
• Fish:
• 1. Mix the flour, seasoning and cheese together on a plate and pour the milk into a shallow dish.
• 2. Wipe and dry the fish with paper towels.
• 3. Dip the fish into the milk and then into the flour mixture, making sure it's well coated and that you shake off any surplus.
• 4. Heat the butter and oil in a large skillet and as soon as its really hot cook the fish for 2-3 minutes on each side, depending on its thickness. The coating should be golden brown, and as soon as its cooked, remove the fillets carefully with a spatula to warm serving plates.
• 5. Serve with a little sauce spooned over and garnish with the parsley.

Notes

• SERVINGS: 4
• SOURCE: Adapted from Delia Smith