Almond and Parsley Crumb Fish with Roasted Red Pepper Sauce

Tapas-style seafood coated in almond crust, deep-fried until golden, served with a zesty, smoky roasted red pepper purée.

Seafood Appetiser Almonds Fried Spanish Tapas

Estimated Nutrition

Calories

781.4

kcal / serving

3125.6 kcal total

Carbs

21.2g

per serving

84.6 g total

Fat

55.7g

per serving

222.8 g total

Protein

48.9g

per serving

195.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

Dijon Mustard

piece

Membrillo

cubes, optional nibble

Dairy

piece

Manchego Cheese

shavings, optional nibble

Fruits

piece

Lemon

juice only

GrainsCereals

slice

Sourdough Bread

cut into cubes

Meat

piece

Iberico Ham

optional nibble

NutsSeeds

200

Almonds

flaked and crushed

tbsp

Parsley

fresh, chopped

clove

Garlic

finely chopped

100

Almonds

flaked and toasted

0.5

tbsp

Smoked Spanish Paprika

piece

Salt

to taste

piece

Black Pepper

to taste

OilsFats

Extra Virgin Olive Oil

Seafood

300

Cod Fillet

pin boned and diced

200

Red Mullet Fillet

pin boned and diced

piece

Prawns

shells removed

piece

Langoustines

shells removed, blanched

Vegetables

0.5

piece

Red Chilli

finely chopped

piece

Plum Tomatoes

0.5

jar

Roasted Red Peppers

Method

Heat a deep-fat fryer to 180°C.

Brush the fish and seafood with Dijon mustard and season with salt and pepper.

Coat the seafood with a mixture of crushed almonds and chopped parsley.

Fry the seafood for 2-3 minutes until cooked through.

Drain the seafood on kitchen paper using a slotted spoon.

Fry the bread, chilli, and garlic in a pan with oil until the bread colors.

Blend the pan contents with tomatoes, almonds, paprika, and peppers.

Add lemon juice and olive oil to the purée and season to taste.

Arrange the sauce on a platter and top with the seafood and optional nibbles.