Monkfish with Romesco Sauce – vomFASS Madison University Avenue

Ingredients

• 2 pounds monkfish, cleaned of any grey veins, cut into 6 equal-size portions
• 2 Tbsp vomFASS Lemon Extra Virgin Olive Oil
• 12 slices Parma ham
• 1 Tbsp lemon zest
• 1 Tbsp crushed garlic
• ¾ tsp black pepper
• 12 basil leaves
• ½ cup vomFASS Don Carlos Extra Virgin Olive Oil
• 8 garlic cloves, peeled
• 5 Tbsp vomFASS Palomino Riserva Vinegar, divided
• 2 dried sweet chili peppers, like Spanish ñora or ancho chiles
• Large pinch crushed red pepper flakes
• 1 slice coarse-textured country-style white bread
• 24 almonds, skinned
• ½ cup peeled, seeded, chopped tomatoes, fresh or canned
• ¾ tsp sweet paprika