Hake with Chunky "Romesco"

Ingredients for Hake with Chunky "Romesco"

• 120ml olio extravergine di oliva

• 1.1kg (1 1/2- to 1 3/4-inch-thick) skinless hake fillets

• 1 cucchiaino di sale

• 1/2 teaspoons black pepper

• 2 garlic cloves, minced

• 70g whole almonds with skin, coarsely chopped

• 350g (1/2-inch) torn pieces of baguette

• 3 tablespoons chopped fresh flat-leaf parsley

• 1 (350g) jar roasted red peppers, rinsed and patted dry

• 1 1/2 tablespoons Sherry vinegar

• 1/4 teaspoons cayenne

Put oven rack in upper third of oven and preheat oven to 232°C.

Coat bottom of a 13- by 9-inch baking dish with 1 tablespoon oil and add fish, skinned side down. Sprinkle fish with salt and pepper.

Cook garlic, almonds, and bread in 2 tablespoons oil in a 12-inch heavy skillet over moderate heat, stirring, until pale golden, 6 to 8 minutes. Stir in parsley and spoon over fish. Bake fish, uncovered, 5 minutes. Loosely cover with foil and bake until fish is just cooked through, 20 to 28 minutes more (depending on thickness of fish). Drizzle with 1 tablespoon oil.

Coarsely chop red peppers in a food processor. Add vinegar, cayenne, and remaining 60ml oil and pulse until just combined.

Serve fish topped with sauce.

Avvertenza

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