Red Snapper Baked in Salt with Romesco Sauce Recipe

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Red Snapper Baked in Salt with Romesco Sauce
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  1. For sauce: Preheat oven to 400°F. Toss tomatoes, bell peppers, and onion in small baking dish with 2 tablespoons olive oil. Roast until partially charred, turning every 15 minutes, about 45 minutes. Cover with foil; let stand 15 minutes.
  2. Meanwhile, heat 1 tablespoon olive oil in small skillet over medium-high heat. Add chile; fry until darkened and slightly puffed, turning once, about 30 seconds. Transfer to small bowl. Add enough hot water to cover. Let stand 30 minutes.
  3. Peel and seed ancho chile, tomatoes, and bell peppers; place in blender. Peel onion; coarsely chop and add to blender.
  4. Heat 1 tablespoon olive oil in small skillet over medium-high heat. Add almonds; sauté until lightly toasted, about 1 minute. Transfer to blender. Add 1/4 cup extra-virgin olive oil, garlic, vinegar, bread, and paprika to blender; blend to coarse puree. Transfer to bowl; season with salt. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.)
  5. For fish: Preheat oven to 450°F. Place 1 fish in each of two 13x9x2-inch metal baking pans. Cover each fish with 3 pounds salt. Drizzle 1 1/2 cups water over salt in each pan. Using hands, pack salt over fish to cover completely.
  6. Bake fish until thermometer inserted into center of fish registers 135°F, about 30 minutes. Gently rap salt crust with back of spoon to crack; carefully remove salt. Use pastry brush to remove any remaining salt. Carefully transfer whole fish to platter and serve with sauce.
  7. *Sold at Latin American markets, specialty foods stores, and some supermarkets.
  8. Chef's note: Chef José Andrés says that comparing pimentón, a Spanish smoked paprika, to the supermarket variety is like comparing it to red powder. Pimentón is the sweetly smoky flavor in everything from chorizo sausage to paella. Look for dulce (sweet) and de la Vera on the label. Peppers from the La Vera region are always smoke-dried; in other regions they are sun-dried.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 444.78 Kcal (1862 kJ)
Calories from fat 194.7 Kcal
% Daily Value*
Total Fat 21.63g 33%
Cholesterol 84.09mg 28%
Sodium 81845.25mg 3410%
Potassium 1230.93mg 26%
Total Carbs 9.52g 3%
Sugars 4.35g 17%
Dietary Fiber 2.41g 10%
Protein 50.88g 102%
Vitamin C 45mg 75%
Vitamin A 0.7mg 25%
Iron 13mg 72%
Calcium 121.3mg 12%
Amount Per 100 g
Calories 55.14 Kcal (231 kJ)
Calories from fat 24.14 Kcal
% Daily Value*
Total Fat 2.68g 33%
Cholesterol 10.42mg 28%
Sodium 10146.35mg 3410%
Potassium 152.6mg 26%
Total Carbs 1.18g 3%
Sugars 0.54g 17%
Dietary Fiber 0.3g 10%
Protein 6.31g 102%
Vitamin C 5.6mg 75%
Vitamin A 0.1mg 25%
Iron 1.6mg 72%
Calcium 15mg 12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 10.2
  • 11

Good Points

  • low fat,
  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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