Hake with Chunky Romesco

Ingredients

• 1/2 cup extra-virgin olive oil
• 2 1/2 lb (1 1/2- to 1 3/4-inch-thick) skinless hake fillets
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 garlic cloves, minced
• 1/2 cup whole almonds with skin, coarsely chopped
• 2 1/4 cups (1/2-inch) torn pieces of baguette
• 3 tablespoons chopped fresh flat-leaf parsley
• 1 (12-oz) jar roasted red peppers, rinsed and patted dry
• 1 1/2 tablespoons Sherry vinegar
• 1/4 teaspoon cayenne

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