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

Name: Grilled Bass Groper with Broad Beans, Artichoke Hearts, Leeks & Romesco Sauce
Yield: Serves 6
Cuisine: Spanish
Ingredients: 250 g baby broad beans, podded; olive oil, for brushing; 9 preserved artichoke hearts in olive oil, drained and halved; salt flakes and freshly ground black pepper, to taste; 1 x 1.2 kg piece bass groper fillet, skin on and pin-boned; 12 baby leeks, washed well; 1 cup (250 ml) extra virgin olive oil; 2½ tablespoons strained lemon juice; 2 tablespoons blanched almonds, roughly chopped; 1 red serrano chilli, or similar hot chilli, seeded and chopped; 3 tablespoons olive oil, plus extra for oiling; 2 red capsicums (peppers); 4 long dried red chillies, coarsely chopped; 3 cloves garlic, skin on; 2 roma (plum) tomatoes, halved; mulloway; swordfish; 3 tablespoons white wine vinegar (see Chefs’ ingredients); 300 ml extra virgin olive oil

Preparation info

Serves
6

Difficulty
Medium

Appears in

Sydney Seafood School Cookbook

By Roberta Muir

Published 2012

About

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