Sauteed Fish With Romesco Sauce

• 2 medium red bell peppers
• 1 dried ancho pepper, stemmed and seeded
• 1/2 teaspoon salt, divided
• 1 1/2 tablespoons almonds, slivered and toasted
• 1 tablespoon hazelnut oil or 1 tablespoon olive oil
• 1 tablespoon red wine vinegar
• 1/4 teaspoon sugar
• 1/4 teaspoon fresh ground black pepper
• 1/8 teaspoon ground red pepper
• 2 garlic cloves, chopped
• whole wheat bread
• 4 (6 ounce) fish fillets
• cooking spray
• 4 lemon wedges

1. Preheat broiler.
2. Cut bell peppers in half; discard seeds and membranes. Place bell peppers, skin sides up, on a baking sheet; flatten. Broil 10 minutes or until blackened. Add ancho; broil 2 minutes.
3. Place peppers in a paper bag; close tightly. Let stand 5 minutes; peel off the skin. Place bell peppers, ancho, 1/4 teaspoon salt, and next 8 ingredients (through bread) in a food processor; process until smooth.
4. Heat a large skillet over medium-high heat. Sprinkle 1/4 teaspoon salt over fish. Coat pan with cooking spray. Add fish to pan; cook 6 minutes on each side or until desired degree of doneness. Top with sauce; serve with lemon wedges.

red bell peppers, ancho pepper, salt, almonds, hazelnut oil, red wine vinegar, sugar, fresh ground black pepper, ground red pepper, garlic, whole wheat bread, fish fillets, cooking spray, lemon wedges

Taken from www.food.com/recipe/sauteed-fish-with-romesco-sauce-482690 (may not work)