Red Snapper Baked in Salt with Romesco Sauce

Ingredients

• 3 large plum tomatoes
• 2 large red bell peppers
• 3 cups water
• 2 2-pound whole red snappers
• 1 teaspoon pimentn or other imported sweet paprika
• 1 medium onion (unpeeled)
• 4 tablespoons olive oil
• + 7 more ingredients
• • 1 slice wheat bread
  • 2 tablespoons Sherry wine vinegar
  • 3 garlic cloves
  • ¼ cup extra-virgin olive oil
  • ½ cup sliced almonds
  • 1 dried ancho chile
  • 6 pounds coarse kosher salt

Preheat oven to 400°F. Toss tomatoes, bell peppers, and onion in small baking dish with 2 tablespoons olive oil. Roast until partially charred, turning every 15 minutes, about 45 minutes. Cover with foil; let stand 15 minutes. Meanwhile, heat 1 tablespoon olive oil in small skillet over medium-hi...

View full recipe at Epicurious