Crispianity: Crispy Fish With Romesco

• 1 red bell pepper, halved and seeded
• 4 vine-ripened tomatoes (1 pound), halved
• 1 large onion, peeled and cut into 8 wedges
• 8 large cloves garlic, peeled
• 1/2 cup extra virgin Spanish olive oil, plus more for coating vegetables or loosening sauce
• Salt and freshly ground black pepper
• 1/3 cup chopped almonds or hazelnuts, lightly toasted
• 1 slice day-old white bread, crusts removed
• 2 tablespoons sherry vinegar, or more to taste
• 1 teaspoon smoked paprika
• 4 really high-quality fish fillets (if you're going to make this happen, don't skimp here), such as striped bass, branzino or salmon
• canola or grapeseed oil (no olive oil here, it'll smoke and burn)
• sea salt
• Wondra flour

1. Preheat the oven to 400F.
2. Place the peppers, tomatoes, onions and garlic on a large roasting pan lined with aluminum foil.
3. Brush generously with olive oil and season liberally with salt and pepper.
4. Roast until softened, 25-30 minutes.
5. Turn on the broiler and broil until vegetables are slightly charred, 3-4 minutes.
6. Remove from oven and cool (you can peel the tomatoes if you want, but you dont have to).
7. Place vegetables, nuts, bread, vinegar and paprika in the bowl of a food processor.
8. Turn on processor and drizzle in the 1/2 cup olive oil until a thick, emulsified mixture is formed.
9. Season with salt and pepper, add more vinegar of you like things tangy, and loosen with a bit of olive oil to your liking.
10. Serve with fish.
11. Romesco sauce will keep refrigerated in an airtight container for 3-4 days.

red bell pepper, tomatoes, onion, garlic, extra virgin spanish, salt, almonds, white bread, sherry vinegar, paprika, fish, grapeseed oil, salt, flour

Taken from www.foodrepublic.com/recipes/crispianity-crispy-fish-with-romesco-recipe/ (may not work)