ROASTED FISH WITH ROMESCO SALSA

Roasted Fish With Romesco Salsa image

Provided by Lidey Heuck

Time 25m

Yield 4 servings

Number Of Ingredients 12

1 medium tomato, cored, seeded and cut into small dice
1/2 cup (drained) jarred roasted red peppers, cut into small dice
1 garlic clove, finely grated
Pinch of smoked or sweet paprika
2 teaspoons sherry vinegar (or good-quality red wine vinegar)
Olive oil, as needed
1/2 packed cup coarsely torn pieces of bread (about 1 ounce)
1/4 cup raw almonds, coarsely chopped
4 (6-ounce) skinless mild white fish fillets, such as cod or halibut
Kosher salt and black pepper
2 tablespoons chopped fresh parsley
Coarse sea salt, for serving

Steps:

Heat oven to 400 degrees. In a medium bowl, toss the tomato, peppers, garlic, paprika, vinegar and 1 tablespoon olive oil; set aside.
In a small skillet, heat 1 tablespoon olive oil over medium-high. When the oil is hot, add the torn bread and cook, tossing often, 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 a splash of olive oil. Add the almonds and toast over medium heat, tossing occasionally, 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 on a sheet pan or in a baking dish. Brush all over with olive oil and season generously with salt and pepper. Roast until the fish is cooked through and flakes easily with a fork, 10 to 12 minutes.
Add the bread, almonds and parsley to the tomato salsa and toss well. Spoon over the fish fillets, sprinkle with coarse sea salt and serve immediately.