Spanish Romesco sauce is made by blending roasted red peppers, tomatoes, almonds, garlic, parsley and breadcrumbs into a delicious smoky sauce. Make it chunky, or blitz it in the food processor for a delicate textured sauce. Great for spooning over grilled food and as a dipping sauce!
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Ingredients
4 6-ounce skinless mild white fish fillets, such as cod or halibut
2 medium tomatoes, cored, seeded and cut into small dice
2/3 cup jarred roasted red peppers, cut into small dice, liquid discarded
1 garlic clove, finely grated
1/4 teaspoon smoked or sweet paprika
2 teaspoons sherry vinegar or red wine vinegar
olive oil, as needed
2 cups coarsely torn pieces of bread
1/4 cup raw almonds, coarsely chopped french bread
Kosher salt and black pepper
2 tablespoons chopped fresh parsley
Here's how to make it:
Heat oven to 400'F degrees. Toss the tomato, peppers, garlic, paprika, vinegar, and 1 tablespoon of olive oil; set aside.
Heat 1-2 tablespoons olive oil over medium-high in a small skillet. When the oil is hot, add the torn bread and cook, often tossing, for 3 to 5 minutes, until toasted and golden brown. Transfer to a cutting board to cool, then coarsely chop the bread into pieces.
Carefully wipe out any crumbs from the pan with a paper towel, then add olive oil. Add the almonds and toast over medium heat, occasionally tossing, for about 3 minutes or until golden brown. Transfer to the board with the bread and set aside to cool.
Pat the fish dry with a paper towel and place it on a sheet pan or baking dish. Brush all over with olive oil and season generously with salt and pepper. Roast until the fish is cooked and flakes easily with a fork, 10 to 12 minutes, or an internal temperature of 145'F degrees.
Add the bread, almonds, and parsley to the tomato salsa and toss well. Spoon onto a plate and top with fish fillets, sprinkle with coarse sea salt, and serve immediately.
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