Active Time

　　25 min

　　Total Time

　　1 hr

　　A deconstructed romesco sauce adds great texture to hake. Pacific cod also works well.

　　

Ingredients

Makes 6 servings

　　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

　　

Step 1

Put oven rack in upper third of oven and preheat oven to 450°F.

　　

Step 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.

　　

Step 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.

　　

Step 4

Coarsely chop red peppers in a food processor. Add vinegar, cayenne, and remaining 1/4 cup oil and pulse until just combined.

　　

Step 5

Serve fish topped with sauce.