Step 1

In a dry pan, lightly toast the blanched almonds on medium-high heat for 5 minutes. Stir well to stop them from burning. Allow almonds to cool before moving on to the next step.

Step 2

Add the roasted red peppers, grated tomato, garlic, vinegar, and smoked paprika, into a blender or food processor along with the toasted almonds.

Step 3

Buzz for 3-4 minutes or until smooth.

Step 4

Slowly drizzle in the olive oil to achieve the desired consistency. A good texture should slowly drip from a spoon. Season with some salt and pepper to taste.

Step 5

Preheat oven to 180°C/350°F

Step 6

Slice your fish fillets into inch-long strips with the skin facing down. Add the fish directly to a large casserole pot.

Step 7

Finely slice your onion and add that to the pot.

Step 8

Pour in the homemade romesco sauce and mix well with your hands.

Step 9

Add bay leaves and season to taste.

Step 10

Finally, drizzle with some olive oil and bake for 20 minutes.

Step 11

Serve hot along with some fresh bread (or cooked white rice or potatoes, if you prefer). Garnish with some freshly chopped parsley or rosemary.