Roasted Fish With Romesco Salsa

Spanish romesco sauce is made by blending roasted red peppers, tomatoes, almonds, garlic, parsley and breadcrumbs into a smooth and smoky sauce. In this zippy weeknight recipe, the same ingredients are roughly diced to form a chunky and tangy salsa that’s spooned over simply roasted fish. Good-quality red wine vinegar can be substituted for sherry in a pinch. The bread and almonds are added to the salsa at the last minute so they retain a bit of their crunch. Serve this dish with sautéed greens drizzled with olive oil, and couscous or rice if you want more a little more heft.

Ingredients

• 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

Preparation

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.