preheat oven to 450°F. Brush bottom of oven proof dish with olive oil, and add fish, skin side down. Season to taste.

heat 2 tablespoons oil in heavy frying pan. Add garlic, almonds and bread crumbs, and fry over medium heat, stirring for 6-8 minutes, until just golden. Do not let nuts burn. Stir in parsley, then spoon mixture over fish.

bake fish on uncovered for 5 minutes, then loosely cover with foil and bake for 15 minutes, or until just cooked through. The fish will flake easily when it is ready, remove from oven and sprinkle with remaining olive oil.

meanwhile, to make the romesco sauce, combine red peppers, vinegar, cayenne pepper and paprika. Either serve fish topped with sauce or with sauce separately in bowl

To prepare ahead the sauce can be made, covered in refrigerated for 2 days. The flavors will deepen. The nut and bread crumb topping can be made 6 hours ahead and stored in airtight container at room temperature