Hake with Chunky "Romesco"
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 servings
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne
- 1/2 cup extra-virgin olive oil
- 3 tablespoons chopped fresh flat-leaf parsley
- 2 garlic cloves, minced
- Carbohydrate 17 g(6%)
- Cholesterol 81 mg(27%)
- Fat 26 g(40%)
- Fiber 3 g(10%)
- Protein 39 g(78%)
- Saturated Fat 3 g(17%)
- Sodium 663 mg(28%)
- Calories 453
Preparation Put oven rack in upper third of oven and preheat oven to 450°F. 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. 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. Coarsely chop red peppers in a food processor. Add vinegar, cayenne, and remaining 1/4 cup oil and pulse until just combined. Serve fish topped with sauce.
Preparation Put oven rack in upper third of oven and preheat oven to 450°F. 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. 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. Coarsely chop red peppers in a food processor. Add vinegar, cayenne, and remaining 1/4 cup oil and pulse until just combined. Serve fish topped with sauce.
