• Roasting the tomatoes: place 1 large sliced tomato in a casserole dish in a single layer. Slice into 5 to 6 pieces.

  Drizzle olive oil over the tomatoes and shake the pan to distribute the oil and tomatoes. Sprinkle salt and pepper on top.

  Place in the 350 preheated oven and bake for 10 minutes.

  Next, turn on the broiler and add char to the tomatoes. Once lightly chard, remove from the oven and cool.
• The Peppers/Chiles: use a food processor or blender and puree.

  Once you pick your combination, cut it into small pieces and add them to a food processor or blender. Pulse a few times, then add the additional ingredients.

  Red Bell Peppers

  Calabrian Chilis

  Piquillo Peppers
• Blanched Hazelnuts: cook in salted water until softened. They will be added to the food processor and combined with the peppers.
• Thickening the sauce: place cubed bread on a cookie sheet and bake at 400 for 3 to 6 minutes. Mix the toasted bread in the blender until combined.

  Too thick, add water or more olive oil.
• The sauce: add the sauce to a medium-sized pot and warm the sauce. The idea is to warm the sauce to medium-high heat and stop the cooking.

Fish Cookery

• Cooking The Dover Sole Fish: season the fish filets with salt and white pepper. Yes, black pepper is ok.

  Next, melt butter in a pan large enough to fit 4 fish filets.

  Add each piece of fish one by one. Waiting 15 seconds between adding each filet. This will manage the temperature from not dropping too quickly. 

  Cook the fish for 3 to 4 minutes. Only flip the fish once while in the pan.

  Then place into a preheated oven of 400 degrees for a short few minutes.

Plating the Fish

• Add a small amount of the romesco sauce to the middle of the plate. Then place the fish filet in the middle on top, perpendicular. Add more sauce running down the length of the fish filet.

  Garnish with chopped parsley and lemon wedges.