Pan-Roasted Hake & Romesco Sauce

Preheat the oven to 500°F. Peel and smash the garlic cloves. Trim off and discard the root ends of the scallions; thinly slice the green tops, keeping the white bottoms whole. Finely chop the almonds. Halve the tomato lengthwise. Trim off and discard the roots and upper, dark-green leaves of the leeks; halve the leeks lengthwise and rinse thoroughly, keeping the layers intact. Slice the leeks into ½-inch pieces. Peel and large dice the onion. Remove and discard the stem, ribs and seeds of the pepper; cut the pepper into large pieces. Cut off and discard the ends of the fingerling potatoes; cut the potatoes into rounds.

Place the white bottoms of the scallions, onions, garlic, pepper and tomato halves on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss gently to coat. Arrange the peppers skin-side up and the tomato halves cut-side up. Roast 22 to 24 minutes, or until browned and softened. Remove from the oven and set aside to cool slightly.

While the vegetables roast, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the potatoes; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until lightly browned. Add the leeks; season with salt and pepper. Cook, stirring occasionally, 1 to 3 minutes, or until the leeks have softened slightly. Add ¼ cup of water and cook, stirring occasionally, 2 to 4 minutes, or until the water is absorbed and the leeks have softened completely; season with salt and pepper to taste. Transfer to a bowl; wipe out the pan.

Once the roasted vegetables are cool enough to handle, transfer the roasted white bottoms of the scallions to the bowl of cooked leeks and potatoes. Transfer the remaining roasted vegetables to a cutting board and finely chop. In a medium bowl, combine the chopped vegetables, almonds, sherry vinegar and a pinch of smoked paprika. Season with salt and pepper to taste. Slowly stir in 1 tablespoon of olive oil to create a thick sauce.

Pat the hake fillets dry; season with salt and pepper on both sides. Coat one side of each seasoned fillet with the remaining smoked paprika. In the same pan used to cook the vegetables, heat 2 teaspoons of olive oil on medium-high until hot. Add the fish, paprika-seasoned side down; cook 2 to 4 minutes, or until browned. Flip the fish and add the potatoes, leeks and white bottoms of the scallions. Cook, stirring the vegetables occasionally, 2 to 3 minutes, or until the fish is cooked through. Season with salt and pepper to taste.

Divide the fish and vegetables between 2 plates. Top with the romesco sauce. Garnish with the green tops of the scallions. Enjoy!