Romesco with fish skewers | Women's Weekly Food

Ingredients

• 2 small red capsicums (bell peppers) (300g), quartered
• 3 cloves garlic, unpeeled
• 750 g firm white fish, cut into 2.5cm pieces
• 2 teaspoons smoked paprika
• ⅓ cup (80ml) olive oil
• 2 teaspoons finely grated lemon rind
• 2 tablespoons finely chopped fresh flat-leaf parsley
• 24 fresh bay leaves
• ¼ cup (40g) blanched almonds
• 2 tablespoons lemon juice
• 2 medium lemons (280g), halved