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