Roasted Fish With Romesco Salsa


  • 1

    medium tomato, cored, seeded and cut into small dice

  • ½

    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

  • ½

    packed cup coarsely torn pieces of bread (about 1 ounce)

  • ¼

    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


  1. Heat oven to 400 degrees. In a medium bowl, toss the tomato, peppers, garlic, paprika, vinegar and 1 tablespoon olive oil; set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.