Romesco is a Spanish sauce made from peppers and nuts, it can vary wildly but this version is pretty simple and is based around roasted red peppers and almonds. It is a great condiment for meat, chicken and vege dishes but I love it with fish. It tastes amazing fresh and can be served both warm and cold (as a dip). It can also be frozen so make a big batch, and eat some now and then freeze in small snap-lock bags so that you can defrost them easily and have some handy, quick, easy dinner options in the freezer. Peppers seem pretty cheap at the moment so this is an excellent time to make a big batch!
Start by grilling 8 red and / or yellow peppers in an oven. Turn when each side starts to go black and then throw all into a bowl and cover with cling film. Leave for 20 mins or until cool enough to handle. Peal the peppers and remove the stalks, seeds and membrane.
Add 1 cup of raw peeled almonds to a shallow pan and cover with olive or vegetable oil bring these to a simmer and remove from oil when they are a warm, toasty brown. Drain on a tea towel or paper towel.
Add the peppers and almonds to a blender with 5 tablespoons of the best quality EVOO you can afford, a teaspoon of smoked paprika, the juice of two lemons (or an equal quantity of red wine or sherry vinegar), salt, pepper and 5 cloves of raw garlic. Blend until it is a smooth paste. Taste and add more pepper, salt or lemon juice to taste. It can also be flavoured with fresh dill (great for fish) or fennel seed.
The rest is simple! Grill a couple of fillets of gurnard per person over a medium to high heat skin side down for about two minutes before turning over and cooking for a further two minutes. You could serve this with any number of accompaniments but I went for sauteed potatoes and some fresh green beans dressed in a little bit of EVOO.
This will go well with any number of wines or beers - a golden lager or wheat beer would be ideal as would a traditional dry spanish white or rose (nothing too fruity).