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

Almond

flaked and crushed

tbsp

Parsley

fresh, chopped

clove

Garlic

finely chopped

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

Prawn

shells removed

piece

Langoustine

shells removed, blanched

Vegetables

0.5

piece

Red Chilli

finely chopped

piece

Plum Tomato

0.5

jar

Roasted Red Pepper

Method

Heat a deep-fat fryer to 180°C.

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

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

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

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

Drain the seafood on kitchen paper using a slotted spoon.

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

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

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