Ingredients

The following ingredients have 4 Servings
  • 4 red snapper fish fillets (or other white fish)
  • 1 egg (lightly beaten)
  • 1/2 cup gluten free panko breadcrumbs (or gluten free flour with spices mixed in)
  • 1 tablespoon olive oil (for cooking the fish)
  • salt/pepper to taste
  • For the Romesco Sauce:
  • 1/4 cup toasted sliced almonds
  • 1/2 cup roasted red peppers
  • 1 teaspoon red wine vinegar (or apple cider vinegar)
  • 1 small clove garlic (minced)
  • 1 tablespoon extra virgin olive oil
  • 2 teaspoons tahini (optional)
  • 1/2 teaspoon smoked paprika (optional)
  • 1/2 teaspoon salt
  • for garnish : slivered basil (toasted sliced almonds and thinly sliced roasted red peppers)

Instruction

  • Season the fish with salt and pepper to taste. Dip the fish in the egg and then in the panko breadcrumbs.
  • Heat pan over medium high heat and add oil. Add fish to the pan when hot and cook for a few minutes on each side until fish is cooked through.
  • In a food processor combine almonds, roasted red peppers, red wine vinegar, olive oil, salt to taste and the optional tahini and smoked paprika. Blend until almost smooth.
  • Serve fish topped with romesco sauce and garnished with slivered basil, toasted sliced almonds and thinly sliced roasted red peppers.