• 1 cup roasted red peppers (chopped, from a jar, drained)
• ⅓ cup sundried tomatoes (or semi-dried tomatoes) drained if necessary
• ¼ cup almonds unsalted (raw or roasted)
• 1 lice bread (NOTE: this is very OPTIONAL) The bread should be either toasted or day-old. This adds texture, thickness and toasty flavor to the sauce and works especially well if you're serving the romesco as a dip.
• 1 clove garlic peeled
• 1 teaspoon smoked paprika (make it a heaped one!)
• ¼ teaspoon chili flakes (or a large pinch) or cayenne pepper, but just use a small pinch of this at first
• 1 lime (½ - 1, juice only) plus more for squeezing over the fish at the end, if you like
• 1 tablespoon vinegar (red wine vinegar or sherry vinegar are the traditional choices, but any vinegar will work)
• ¾ teaspoon salt
• ¼ teaspoon pepper
• ¼ cup olive oil

To serve (optional)

• crispy potatoes (If you don't want to make potatoes, serve the dish with bread or toast instead.)
• green vegetables such as green beans or broccoli
• pan-fried white fish Pan-fry on high heat skin-side-down first, then flip. The fish is done when it's white all the way through (usually about 3 to 5 minutes on each side, depending on thickness).