If you’re going to turn on the oven in August, it better be for a good reason: This sauce, made from broiled tomatoes and peppers, is tangy, smoky, juicy, and definitely worth it.
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
Preheat oven to 350°F. Toast nuts on a rimmed baking sheet, tossing once, until golden brown, 7–10 minutes; let cool. Lightly crush with a flat-bottomed glass. Mix in a small bowl with 2 Tbsp. oil; season with salt.
Step 2
Heat broiler. Broil peppers and tomato (skin side up) on a rimmed baking sheet, turning peppers occasionally, until skins are charred and flesh is softened, 12–15 minutes. Remove from oven and reduce temperature to 350°F.
Step 3
Transfer peppers to a medium bowl, cover with plastic wrap, and let sit 10 minutes. Remove skins and seeds from peppers; discard. Coarsely chop flesh. Remove tomato skin; discard. Smash peppers and tomato with a mortar and pestle, shielding the top with your other hand, until saucy (you can also pulse in a food processor). Transfer to a clean medium bowl and mix in garlic, vinegar, paprika, cayenne, and 4 Tbsp. oil; season romesco with salt. Let sit 15 minutes.
Step 4
Meanwhile, place fish on a rimmed baking sheet and rub with 2 Tbsp. oil; season both sides with salt. Bake until cooked through (a paring knife should easily slip through flesh), 10–12 minutes. Remove from oven and finely grate some zest from lemon over.
Step 5
Cut lemon in half and squeeze 2 Tbsp. juice into a small bowl. Add parsley and a pinch of salt. Drizzle with oil and toss to coat. Spoon romesco onto plates, top with hazelnuts, then fish. Scatter parsley salad over.
