Monkfish with Romesco Sauce

Ingredients

• 2 pounds monkfish, cleaned of any grey veins, cut into 6 equal-size portions
• 2 tablespoons extra virgin olive oil
• 2 teaspoons finely grated lemon zest
• Kosher salt and freshly ground black pepper
• ½ cup plus ¼ cup extra virgin olive oil
• 8 garlic cloves, peeled
• 2 dried sweet chili pepper like Spanish nora or ancho chiles
• Large pinch crushed red pepper flakes
• 5 tablespoons sherry vinegar
• 1 slice coarse-textured country-style white bread
• 24 almonds, skinned
• ½ cup peeled, seeded, chopped tomatoes, fresh or canned
• 3/4 teaspoon sweet pimenton