Dorada a la Plancha con Salsa Romesco | Pan-seared sea bream with fine Romesco sauce

Preheat the oven to 200 °C top/bottom heat. Halve the red bell peppers and tomatoes, and deseed the peppers. Place them on a baking sheet together with 2 unpeeled garlic cloves and drizzle with a little olive oil. Roast in the oven for approx. 20–25 minutes until the pepper skins blister and darken.

Remove the vegetables from the oven. Let the peppers steam covered briefly and peel off the skin. Squeeze the roasted garlic out of the skin. Toast the toast bread in a little olive oil on both sides until golden brown. Toast the blanched almonds in a dry pan over medium heat until fragrant.

Place the roasted peppers, tomatoes, garlic, almonds, toasted bread, smoked paprika powder, white wine vinegar, and approx. 40 ml of olive oil into a blender and blend into a smooth, slightly textured sauce. Season to taste with fine sea salt and freshly ground black pepper.