Hake with Chunky "Romesco"

Ingredients

• 2.3 cups torn pieces of baguette ()
• 0.5 teaspoon pepper black
• 0.3 teaspoon cayenne 
• 3 tablespoons flat-leaf parsley fresh chopped
• 2  garlic cloves minced
• 2.5 lb hake fillets skinless ()
• 0.5 cup olive oil extra-virgin
• 12 oz roasted peppers red dry rinsed
• 1 teaspoon salt 
• 1.5 tablespoons sherry vinegar 
• 0.5 cup almonds whole with skin, coarsely chopped

Equipment

• food processor
• frying pan
• oven
• baking pan
• aluminum foil

Directions

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. Stir in parsley and spoon over fish.
5. 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).
6. Drizzle with 1 tablespoon oil.
7. Coarsely chop red peppers in a food processor.
8. Add vinegar, cayenne, and remaining 1/4 cup oil and pulse until just combined.
9. Serve fish topped with sauce.