Make the romesco sauce and relish a day ahead; refrigerate separately in airtight containers. Serve with sautéed spinach or chard and roasted new potatoes or jasmine rice. The sauce is also good with grilled chicken, and you can serve the relish on toasted baguette slices as an appetizer.
Cooking Light JULY 2006
To prepare sauce, cut bell pepper in half lengthwise; discard seeds and membranes. Place bell pepper and tomato halves, skin sides up, on a foil-lined baking sheet; flatten peppers with hand. Broil for 12 minutes or until peppers blacken. Place peppers and tomatoes in a zip-top plastic bag; seal. Let stand 15 minutes. Peel peppers and tomatoes. Place peppers, tomatoes, almonds, and next 7 ingredients (through 2 chopped garlic cloves) in a food processor, and process until smooth.
Reduce oven temperature to 400°.
To prepare relish, combine olives and next 6 ingredients (through 2 minced garlic cloves) in a small bowl.
To prepare fish, combine wine and next 6 ingredients (through 2 minced garlic cloves) in a large zip-top plastic bag. Add fillets to bag; seal and marinate in refrigerator 30 minutes, turning bag occasionally.
Remove fillets from bag; discard marinade. Place fillets on a jelly-roll pan coated with cooking spray. Sprinkle fillets with 1/2 teaspoon salt. Bake at 400° for 15 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with romesco sauce and olive relish. Garnish with oregano sprigs, if desired.
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