Mix the rock salt and lemon zest together and rub over the fish, place in the fridge and leave for ½ an hour then rinse off the salt in cold water and pat the fish dry. This will firm and season the fish.
Prep the baby squid, cut off the tentacle and discard the beak and feelers. Then cut 3 rings from the tip of the body. Slice the remaining body open and score the inside of the flesh at diagonals, then cut the flesh into 1” squares. Set aside the squid pieces.
Sweat the onion in some of the garlic oil, once soft add the chorizo and cook to release the oil, add the Schwartz oregano, add the white wine and reduce then add 2 tbsp of the fish stock and reduce. Stir in the tomato, peppers and beans and heat through. Season with salt and keep warm.
Heat some garlic oil in a pan until smoking hot add the spinach and wilt stirring all the time once wilted, season and keep warm.
Heat some oil in a non stick pan on a medium-high heat and fry the fish skin side down for 2 minutes until golden then turn over and fry for a further 2 minutes. Remove from pan and allow to rest.
Warm the Romesco sauce. Heat the fish stock to a simmer and poach the squid in it for 30 seconds. The scored pieces should curl up.
For the Romesco Sauce:
Peel and seed the roasted red peppers and roughly chop.