STEP 1
Pat the fish fillets dry with a paper towel, and set aside to come to room temperature. In a blender, combine ⅓ cup Telegraph Hill Roasted Garlic Olive Oil and the fresh parsley. Blend until the parsley is chopped and dispersed through the oil. Strain into a small jug through a sieve, using a spoon to press as much oil from the parsley as possible. Discard the parsley, and set aside.
STEP 2
In the same blender or processor, combine the peppers, tomato paste, garlic, almonds, bread, paprika, ¼ cup of Telegraph Hill Extra Virgin Olive Oil and lemon juice. Blend until saucy and spreadable, adding a dash of hot water as needed to reach your desired consistency. Season to taste with salt and pepper.
STEP 3
Bring a frying pan to a high heat with a generous drizzle of oil. Season the fish fillets with Telegraph Hill Kawakawa and Horopito NZ Bush Blend Salt on both sides, then place the fish fillets skinside down into the pan.
STEP 4
Use a spatula to apply pressure to the fish whilst the skin crisps to avoid it curling. Once golden brown and crisp, gently flip the fillets, and cook for a few minutes or until the flesh is opaque. Gently transfer to a plate, then in the same pan, fry the kale over high heat for a couple of minutes until bright green and crisp in parts.
STEP 5
To plate, spread the romesco onto the base of two plates. Add the kale, top with the fish fillets (skin side up) and drizzle with the parsley oil. Serve and enjoy!
