Roasted Halibut with Romesco Sauce and Olive Relish

Ingredients

• 1.5 tablespoons almonds toasted sliced
• 1 tablespoon balsamic vinegar 
• 0.3 teaspoon pepper black freshly ground
• 0.5 teaspoon pepper black freshly ground
• 1.5 tablespoons capers 
• 0.5 teaspoon pepper red crushed
• 0.3 cup wine dry white
• 3 tablespoons parsley fresh chopped
• 2  garlic clove chopped
• 2  garlic clove minced
• 0.1 teaspoon ground pepper red
• 24 ounce pacific halibut filets 
• 0.5 cup kalamata olives pitted chopped
• 0.5 teaspoon kosher salt 
• 2 tablespoons juice of lemon fresh
• 1 tablespoon lemon zest grated
• 1.5 teaspoons soy sauce low-sodium
• 1 teaspoon oregano fresh chopped
• 2  plum tomatoes halved seeded
• 1  bell pepper red
• 2 tablespoons shallots finely chopped
• 1 tablespoon sherry vinegar 
• 0.3 teaspoon sugar 
• 3 tablespoons water 

Equipment

• food processor
• bowl
• frying pan
• baking sheet
• oven
• aluminum foil
• broiler
• ziploc bags

Directions

1. Preheat broiler.
2. To prepare sauce, cut bell pepper in half lengthwise; discard seeds and membranes.
3. Place bell pepper and tomato halves, skin sides up, on a foil-lined baking sheet; flatten peppers with hand. Broil for 12 minutes or until peppers blacken.
4. Place peppers and tomatoes in a zip-top plastic bag; seal.
5. Let stand 15 minutes. Peel peppers and tomatoes.
6. Place peppers, tomatoes, almonds, and next 7 ingredients (through 2 chopped garlic cloves) in a food processor, and process until smooth.
7. Reduce oven temperature to 40
8. To prepare relish, combine olives and next 6 ingredients (through 2 minced garlic cloves) in a small bowl.
9. To prepare fish, combine wine and next 6 ingredients (through 2 minced garlic cloves) in a large zip-top plastic bag.
10. Add fillets to bag; seal and marinate in refrigerator 30 minutes, turning bag occasionally.
11. Remove fillets from bag; discard marinade.
12. Place fillets on a jelly-roll pan coated with cooking spray.
13. Sprinkle fillets with 1/2 teaspoon salt.
14. Bake at 400 for 15 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.
15. Serve with romesco sauce and olive relish.
16. Garnish with oregano sprigs, if desired.