Fish Baked in Salt with Romesco Sauce

Ingredients

• 4 to 5 pound whole sea bream or bass, porgy, New Zealand snapper, or sheepshead (gutted but not scaled)
• 6 pounds coarse or Kosher salt
• 1 recipe Romesco Sauce, recipe follows
• 2 large, thick slices country bread, crusts removed, cut into 1/2-inch cubes
• 1/2 cup red wine vinegar
• 3/4 cup whole almonds
• 1 pound ripe tomatoes, coarsely chopped
• 1 tablespoon paprika
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 3/4 cup fruity Spanish olive oil

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