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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 6 |
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A deconstructed romesco sauce adds great texture to hake. Pacific cod also works well. 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 |
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. Sprinkle fish with salt and pepper.
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.
4. Coarsely chop red peppers in a food processor. Add vinegar, cayenne, and remaining 1/4 cup oil and pulse until just combined.
5. Serve fish topped with sauce.
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