Hake With Chunky Romesco

• 1/2 cup extra-virgin olive oil
• 2 1/2 lb (1 1/2- to 1 3/4-inch-thick) skinless hake fillets
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 garlic cloves, minced
• 1/2 cup whole almonds with skin, coarsely chopped
• 2 1/4 cups (1/2-inch) torn pieces of baguette
• 3 tablespoons chopped fresh flat-leaf parsley
• 1 (12-oz) jar roasted red peppers, rinsed and patted dry
• 1 1/2 tablespoons Sherry vinegar
• 1/4 teaspoon cayenne

1. Put oven rack in upper third of oven and preheat oven to 450u0b0F.
2. 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.
3. 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.
4. Coarsely chop red peppers in a food processor. Add vinegar, cayenne, and remaining 1/4 cup oil and pulse until just combined.
5. Serve fish topped with sauce.

extravirgin olive oil, hake fillets, salt, black pepper, garlic, almonds, baguette, parsley, red peppers, sherry vinegar, cayenne

Taken from www.epicurious.com/recipes/food/views/hake-with-chunky-romesco-236400 (may not work)