Este Robalo Assado é uma receita simples e elegante que realça a frescura do peixe com um pesto caseiro vibrante. A combinação do robalo, delicadamente temperado e assado, com as notas aromáticas da salsa, nozes e queijo parmesão do pesto, cria um prato saboroso e reconfortante, perfeito para um almoço especial ou um jantar leve.

Ingredientes

  • 1 Molho de salsa
  • 5 Nozes (Miolo)
  • 5 c.s. de parmesão ralado
  • Sal e Pimenta
  • 2 Dentes de Alho
  • 1 Chávena de azeite
  • 1 Robalo de 1,5kg ou neste caso 3 de 500g
  • 1/2 Chávena de Azeite
  • 1 Limão
  • Sal e Pimenta

Preparação

  1. Comece por fazer o pesto. Pode fazer com antecedência e guardar em frascos para usar em molhos, massas ou neste caso com peixe.
  2. Coloque todos os ingredientes no liquidificador, ou num almofariz se preferir, e triture até obter a consistência desejada.
  3. Relativamente ao peixe, basta colocá-lo numa assadeira, juntar 3 c.s. de pesto, e esfregar na pele e na barriga do peixe.
  4. Corte o limão em fatias e recheia a barriga, dispondo algumas por cima.
  5. Tempere com sal e pimenta e regue com o azeite.
  6. Leve a assar a 200ºC durante 20 minutos (para peixes de 500g) ou para um peixe de 1,5k, 35 minutos.
  7. Deixe repousar uns 5 a 10 minutos antes de servir.

For our English-speaking friends, here’s a beautifully simple and flavourful recipe for roasted sea bass, bringing the fresh tastes of the Portuguese coast to your table.

Roasted Sea Bass

This Roasted Sea Bass recipe (Robalo Assado) is a brilliant example of how simple, fresh ingredients can be transformed into an elegant and incredibly flavourful dish with minimal fuss. Sea bass, with its delicate, flaky white flesh, is complemented by a vibrant homemade pesto, creating a harmonious blend of textures and aromas. It’s a perfect meal for a special occasion or a healthy, light dinner that truly celebrates the natural taste of the fish.

The star of this dish, aside from the sea bass itself, is the fresh pesto. While many are familiar with basil pesto, this variation uses parsley and walnuts, offering a slightly different, yet equally aromatic and rich flavour profile. The inclusion of Parmesan cheese and garlic provides a savoury depth, and the olive oil brings it all together into a beautiful, spreadable paste. Preparing the pesto in advance is a great tip, as it saves time and allows you to have a versatile condiment ready for various dishes, from pasta to spreads.

The preparation of the fish is straightforward: simply coat it with the fragrant pesto, stuff the cavity with fresh lemon slices, and season generously. The lemon not only infuses the fish with a bright, citrusy note but also helps to keep it moist during roasting. The cooking times are given for both individual portions and a larger fish, ensuring perfect results. Allowing the fish to rest after cooking is crucial as it allows the juices to redistribute, resulting in a more tender and succulent outcome. Serve this dish with a simple side, such as steamed vegetables or roasted potatoes, to let the flavours of the sea bass and pesto truly shine.

Ingredients

  • 1 bunch of fresh parsley
  • 5 walnuts (shelled)
  • 5 tbsp grated Parmesan cheese
  • Salt and black pepper, to taste
  • 2 cloves of garlic
  • 1 cup (approx. 240ml) olive oil (for pesto)
  • 1 sea bass of 1.5kg (or 3 sea bass of 500g each)
  • 1/2 cup (approx. 120ml) olive oil (for roasting)
  • 1 lemon

Preparation

  1. Start by making the pesto. You can prepare this in advance and store it in jars for use in sauces, pasta dishes, or with fish like this.
  2. Place all the pesto ingredients (parsley, walnuts, Parmesan, salt, pepper, garlic, and 1 cup olive oil) in a blender or food processor (or use a mortar and pestle if preferred) and blend until you achieve your desired consistency.
  3. For the fish, simply place it in a roasting dish. Take 3 tablespoons of the prepared pesto and rub it thoroughly over the skin and inside the cavity of the fish.
  4. Slice the lemon and stuff some slices into the fish’s cavity, arranging a few more slices on top of the fish.
  5. Season the fish with salt and pepper, and drizzle generously with the remaining 1/2 cup of olive oil.
  6. Roast in a preheated oven at 200°C (180°C Fan / Gas Mark 6) for 20 minutes for 500g fish, or 35 minutes for a 1.5kg fish.
  7. Allow the fish to rest for 5 to 10 minutes before serving.