Grilled Bass Groper with Broad Beans, Artichoke Hearts, Leeks & Romesco Sauce

Peter Doyle’s cooking draws inspiration from all over Europe, and his dishes are some of the prettiest presented at the Seafood School. Often the difference between what chefs prepare and what we cook at home is simply the addition of some delicious sauces to add flavour, colour and texture. This recipe is inspired by the flavours of Spain and features romesco, a classic Spanish sauce from the coastal region of