Hake with Chunky "Romesco"
A flavorful Spanish-inspired dish featuring tender hake fillets topped with a crispy almond and garlic breadcrumb crust, served with a vibrant roasted red pepper romesco sauce.
Ingredients
- •½ cup extra-virgin olive oil
- •2½ lb skinless hake fillets
- •1 teaspoon salt
- •½ teaspoon black pepper
- •2 cloves garlic
- •½ cup whole almonds
- •2¼ cups baguette
- •3 tablespoons fresh flat-leaf parsley
- •1 jar roasted red peppers
- •1½ tablespoons Sherry vinegar
- •¼ teaspoon cayenne
Cooking Instructions
- 1.
Put oven rack in upper third of oven and preheat oven to 450°F.
10 min
- 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.
5 min
- 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.
35 min
- 4.
Coarsely chop red peppers in a food processor. Add vinegar, cayenne, and remaining 1/4 cup oil and pulse until just combined.
5 min
- 5.
Serve fish topped with sauce.
2 min
