Marcona Almond Crusted Fish With Romesco Vinaigrette Recipe

Toast 1/4 cup Marcona almonds in a dry skillet over medium heat 2–3 minutes until fragrant and lightly golden. Remove and cool.

If using jarred roasted red peppers, drain and pat dry. Roughly chop the red peppers and tomato.

In a food processor or blender combine the roasted red peppers, chopped tomato, toasted Marcona almonds, 1 clove garlic, 1/2 teaspoon smoked paprika, and 2 tablespoons sherry vinegar. Pulse to a coarse purée.

With the processor running, drizzle in 6 tablespoons extra-virgin olive oil until emulsified and smooth but still slightly textured. Taste and season with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. If too thick, add 1–2 tablespoons water to reach a spoonable vinaigrette consistency. Transfer to a small bowl and refrigerate while you prepare the fish; bring to room temperature before serving.

Lightly pat the fish fillets dry with paper towels. Season both sides with 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper and 1 teaspoon lemon zest (divide zest across fillets). Let sit for 5–10 minutes.

Set up a three-part dredging station: a shallow dish with 1/2 cup flour (seasoned with a pinch of salt), a second dish with 2 beaten eggs, and a third dish with the almond-panko crust mixture.

Make the almond-panko crust: in a bowl combine 1 cup finely ground Marcona almonds, 1/2 cup panko breadcrumbs, 2 tablespoons chopped parsley, 1/2 teaspoon garlic powder, 1/4 teaspoon smoked paprika, 3/4 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Stir to combine.

Dredge each fillet: lightly coat in flour, shake off excess, dip into beaten eggs (allow excess to drip), then press firmly into the almond-panko mixture so the crust adheres evenly on the exterior. Set crusted fillets on a plate and rest for 5 minutes to help the coating adhere.

Heat a large nonstick or stainless-steel skillet over medium-high heat. Add 3 tablespoons extra-virgin olive oil and 1 tablespoon unsalted butter; heat until butter foams and oil shimmers.

Add the crusted fillets to the skillet (work in batches if necessary to avoid crowding). Cook for 3–4 minutes undisturbed until the crust is golden brown and releases easily from the pan.

Carefully flip the fillets and reduce heat to medium. Continue cooking 2–4 minutes more (depending on thickness) until the fish is opaque and flakes easily with a fork (internal temperature about 135–140°F for moist doneness). Remove to a warm plate and tent loosely with foil.

If the crust is browning too quickly before the fish is cooked through, lower the heat and finish in a 350°F (175°C) oven for 4–6 minutes.

Spoon 2–3 tablespoons of the romesco vinaigrette onto each plate, spreading slightly to create a bed. Place an almond-crusted fillet on top of the sauce.

Finish each fillet with a squeeze of lemon, a scattering of microgreens or chopped parsley, and a light sprinkle of flaky sea salt if using.

Serve immediately with remaining romesco on the side.