
Hake with Chunky "Romesco"
A delicious french dish. Completely plant-based. Gluten-free friendly. Dairy-free option.
Total Time
145 min
Serves
2
Rating
0.0 (0)
Ingredients
- 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
Instructions
- 1
Put oven rack in upper third of oven and preheat oven to 450°F.
- 2
Coat bottom of a 13- by 9-inch baking dish with 1 tablespoon oil and add fish, skinned side down.
- 3
Sprinkle fish with salt and pepper.
- 4
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.
- 5
Stir in parsley and spoon over fish.
- 6
Bake fish, uncovered, 5 minutes.
- 7
Loosely cover with foil and bake until fish is just cooked through, 20 to 28 minutes more (depending on thickness of fish).
- 8
Drizzle with 1 tablespoon oil.
- 9
Coarsely chop red peppers in a food processor.
- 10
Add vinegar, cayenne, and remaining 1/4 cup oil and pulse until just combined.
- 11
Serve fish topped with sauce.