Swordfish a la Plancha | With Fine Romesco Sauce

Preheat the oven to 200 °C top/bottom heat. Halve and seed the red bell peppers and place them on a baking sheet along with the tomatoes and unpeeled garlic cloves. Roast in the oven for about 20 minutes until the skin of the peppers blisters and darkens.

Allow the roasted vegetables to cool briefly. Peel the dark skin off the peppers and squeeze the soft garlic out of its skin. Toast the blanched almonds in a dry pan until golden brown.

Place the roasted peppers, tomatoes, garlic, and almonds in a tall container. Puree with 30 ml extra virgin olive oil, white wine vinegar, and sweet paprika powder until a smooth, slightly chunky Romesco sauce forms. Season to taste with fine salt and freshly ground black pepper.