Snapper Romesco

Ingredients

2 Snapper filet

1 large roasted red bell pepper from a jar

2 garlic clove, smashed

1/2 cup slivered almonds, toasted

1/4 cup hazelnuts

1/2 cup roasted tomato purée

2 tbsp flat-leaf parsley, chopped

2 tbsp Sherry vinegar

1 tsp smoked paprika

1/2 tsp cayenne pepper

1/2 cup olive oil + greasing

salt

pepper

Cooking Tools
Food processor
Baking dish

Directions

Preheat oven to 350 degrees F.  Place Snapper in a oil lined baking dish.  Place rest of the ingredients in a food processor and pulse to mince ingredients. Slather Romesco sauce over entire snapper and bake in oven for 35 minutes. ( The Snapper Romesco was served over a Potato Galette).
Serves 2