Oven baked fish casserole in romesco sauce and garlic

Name: Oven baked fish casserole in romesco sauce and garlic
Total time: 30 min
Ingredients: 1 kg/35oz. fresh white fish (heads removed and cleaned (or around 600g/21oz. of fish fillets)); 1 red onion; 2 large tomatoes (or cherry tomatoes work well too); 2 tablespoons of extra-virgin olive oil; 10 garlic cloves; A few springs of fresh rosemary; 1 teaspoon of Cumin seeds (optional); 2 tablespoons of blanched almonds (or flakes); 10 bay leaves; 2 tablespoons of flat-leaf parsley (optional for garnish); 3 matoes (grated and skin discarded); 200 g/7 oz. blanched almonds; 4 cloves of garlic; 200 r/7 oz. roasted peppers (From the jar, drained); 100 ml olive oil; 50 ml sherry vinegar (or balsamic vinegar); 1 tablespoon of smoked paprika; Salt and pepper for seasoning

thespanishradish.com

Soft oven baked fish combined with a delicious homemade romesco sauce and garnished with tomato, red onion, and fresh rosemary. Made in 30 minutes!

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Cooking tools:

Filleting knife
Baking dish
Blender
Food processor
Oven
Chef's knife
Cutting board
Grater
Kitchen scale
Measuring cup
Measuring spoon
Mixing bowl
Spoon

Ingredients

1 kg/35oz. fresh white fish (heads removed and cleaned (or around 600g/21oz. of fish fillets))
1 red onion
2 large tomatoes (or cherry tomatoes work well too)
2 tablespoons of extra-virgin olive oil
10 garlic cloves
A few springs of fresh rosemary
1 teaspoon of Cumin seeds (optional)
2 tablespoons of blanched almonds (or flakes)
10 bay leaves
2 tablespoons of flat-leaf parsley (optional for garnish)
3 matoes (grated and skin discarded)
200 g/7 oz. blanched almonds
4 cloves of garlic
200 r/7 oz. roasted peppers (From the jar, drained)
100 ml olive oil
50 ml sherry vinegar (or balsamic vinegar)
1 tablespoon of smoked paprika
Salt and pepper for seasoning