Romesco Roasted Smelt With Black Sesame Potatoes and Frisée

The Core Idea

This dish is about turning simple ingredients into something that feels intentional. Small whole fish roasted hard, potatoes you already have in the fridge, a sauce that works on almost everything, and a big hit of acid to keep it fresh.

It is great as an appetizer, but it also absolutely works as a main dish if you lean into it.

Ingredients 

Serves 2 to 3 as a main, 4 as an appetizer

For the Romesco

• 2 whole red bell peppers
• 1/2 cup hazelnuts
• 1/2 cup canned San Marzano whole tomatoes
• 1 tablespoon garlic powder
• 1 tablespoon paprika
• About 1/2 cup extra virgin olive oil, plus more as needed
• Lemon juice to taste
• Salt to taste
• A splash of tomato juice if needed for thinning

For the Potatoes

• About 2 cups cooked baby potatoes (Yukon gold, purple, or a mix)
• Neutral oil (I used algae oil)
• 2 to 3 tablespoons black sesame paste (black tahini)
• Salt to taste

For the Smelt

• 10 to 12 whole smelt, cleaned
• Extra virgin olive oil
• Salt
• Togarashi (or chili flake, Korean chili flake works great)
• Lemon juice

For the Frisée

• A big handful of frisée
• Lemon juice
• Salt
• Extra virgin olive oil if needed

How to Make Romesco Roasted Smelt With Black Sesame Potatoes and Frisée

Roast the Peppers for the Romesco: Place the image of the charred red bell peppers over the flame here.

Roast the red bell peppers directly over a flame or under a broiler until fully charred on all sides. Once they are blackened, place them into a plastic bag or zip top bag, seal it, and let them steam on the counter for 5 to 10 minutes.

This makes the skins come off easily. Peel, remove the seeds, and roughly chop.

Build the Romesco: Place the blender image with peppers and hazelnuts here.

Add the roasted peppers to a blender along with the hazelnuts, San Marzano tomatoes, garlic powder, paprika, and a good pour of olive oil. Blend until smooth.

Add lemon juice and salt to taste. If the sauce feels too thick, add a splash of tomato juice to loosen it up. Taste and adjust until it feels rich, slightly smoky, and balanced.

This romesco is incredible on toast, grilled cheese, roasted vegetables, or honestly just eaten with a spoon. It always brings me back to working at Palace Kitchen and the octopus dish we served with romesco, frisée, and potatoes.

Crisp the Potatoes: I always keep fully cooked baby potatoes in my fridge. They are cooked at 350 degrees until tender, then cooled and held.

Break the potatoes into chunks and sauté them in a hot pan with neutral oil. Let them go hard. You want crispy edges and real color.

Once they are hot and crispy, toss them into a bowl with black sesame paste and salt. The heat helps the sesame paste coat everything evenly.

Prep and Roast the Smelt: Lay the smelt on a parchment lined tray.

Drizzle with extra virgin olive oil and season with salt.

Roast at 420 degrees until deeply browned and lightly charred. These are meant to be cooked hard.

As soon as they come out, sprinkle with togarashi. If you do not have togarashi, chili flake works great.

If you cannot find smelt, sardines are the best substitute. White anchovies packed in olive oil also work.

Dress the Frisée: Tear the frisée by hand and dress it aggressively with lemon juice and salt. This dish needs acid. Do not be shy.

Plate the Dish: Swipe romesco onto the plate.

Scatter the black sesame potatoes around. Add the frisée, then lay the roasted smelt on top.

Finish with more lemon juice and a final drizzle of olive oil if needed.

How I Think About This Dish

This is my version of turning a side into a main. It eats like fish and chips but feels lighter and more interesting. It works as bar food, a dinner party plate, or something you make for yourself on a random night and feel very happy about.

Salty fish, crispy potatoes, rich sauce, and sharp acid. That combination always works.