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Hake with Chunky “Romesco”

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Hake with Chunky "Romesco"

Hake with Chunky "Romesco"

amanda

Equipment

  • - Professional Blender with Built-In Food Processor (KitchenAid Stainless Steel Hand Blender Set)

  • - Mandoline Slicer with Cutting Board & Safety BladeGuard (JB Hi Features 6.5 Inch)

  • - Chef's Knife Set (Wüsthof Classic High Carbon Stainless Steel Full-Tang, 6 Pieces)

  • - Professional Culinary Kitchen Scissors (OXO Bamboo 4 Pcs)

  • - Immersion Blender (Classic OXO Hand Blender with Ergonomic Grip, 7 Inch)

  • - Rice Cooker (Oster Nonstick Pot, Stainless Steel Lid - 2 Quart)

  • - Mixing Bowl Set (Pyrex Deluxe 15 Piece, High-Glass Tempered Materials)

  • - Strainer or Colander (KitchenAid Stainless Steel with Handles)

  • - Measuring Cups & Spoons (OXO Good Grips Set, Stainless Steel)

  • - Salad Spinner (OXO 4 Pcs Handled)

  • - Rubber Spatula (Silicone WÜSTHOF Food-Grade BPA-Free Materials)

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

Instruction 1

Put oven rack in upper third of oven and preheat oven to 450°F.
2

Instruction 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

Instruction 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

Instruction 4

Coarsely chop red peppers in a food processor. Add vinegar, cayenne, and remaining 1/4 cup oil and pulse until just combined.
5

Instruction 5

Serve fish topped with sauce.
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