Sauteed Fish With Romesco Sauce

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 2 medium red bell peppers
• 1 dried ancho pepper, stemmed and seeded
• 1/2 teaspoon salt, divided
• 1 1/2 tablespoons almonds, slivered and toasted
• 1 tablespoon hazelnut oil or 1 tablespoon olive oil
• 1 tablespoon red wine vinegar
• 1/4 teaspoon sugar
• 1/4 teaspoon fresh ground black pepper
• 1/8 teaspoon ground red pepper
• 2 garlic cloves, chopped
• whole wheat bread
• 4 (6 ounce) fish fillets
• cooking spray
• 4 lemon wedges

Recipe

• 1 preheat broiler.
• 2 cut bell peppers in half; discard seeds and membranes. place bell peppers, skin sides up, on a baking sheet; flatten. broil 10 minutes or until blackened. add ancho; broil 2 minutes.
• 3 place peppers in a paper bag; close tightly. let stand 5 minutes; peel off the skin. place bell peppers, ancho, 1/4 teaspoon salt, and next 8 ingredients (through bread) in a food processor; process until smooth.
• 4 heat a large skillet over medium-high heat. sprinkle 1/4 teaspoon salt over fish. coat pan with cooking spray. add fish to pan; cook 6 minutes on each side or until desired degree of doneness. top with sauce; serve with lemon wedges.