Plancha-Seared Monkfish | With Spanish Romesco Sauce

Preheat the oven to 200 °C top/bottom heat. Halve and deseed the red bell peppers. Halve the tomatoes and place them together with the unpeeled garlic cloves on a baking sheet lined with baking paper.

Roast the vegetables in the preheated oven for approx. 25 minutes until the pepper skin blisters and darkens. Remove from the oven, let cool briefly, peel the skin off the peppers and tomatoes, and squeeze the garlic out of its peel.

Toast the blanched almonds in a dry pan without fat over medium heat until golden brown and let cool.