Olive bread, wild cod, grilled veggies and romesco sauce - Benfumat

Ingredients

• 4 small loaves of olive bread
• 200 g cod loin slices
• 6 tablespoons romesco sauce
• 1 aubergine
• 1 courgette
• 12 cherry tomatoes
• 8 green asparagus spears
• Sprouts
• Olive oil
• 100 g toasted hazelnuts
• 100 g toasted almonds
• 3 large ripe tomatoes
• 1 head garlic
• 1 tablespoon choricero or ñora pepper flesh
• 2 slices toasted bread
• Dash of vinegar
• Salt and pepper