Sauteed Fish With Romesco Sauce - cooking recipe

Ingredients

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

Preparation

Preheat broiler.
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.
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.
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.