Hake with Chunky "Romesco"

Directions

1. 1.

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

2. 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. 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. 4.

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

5. 5.

   Serve fish topped with sauce.