Cod with Romesco sauce

Romesco sauce recipe Ingredients - 2 red sweet pepper/bell pepper/capsicum - 3 tomatoes - 1 head of garlic - Olive oil - 2 tbsp red wine vinegar - 60g peeled almonds - 1 piece bread - Salt Method 1. Start by roasting the tomatoes, peppers and garlic in a 200°c oven for 25-50 minutes with a good glug of olive oil and salt. 2. Toast the almonds and set aside. 3. Place the roasted veg (remove the skins) into a blender with the almonds, 50ml olive oil and red wine vinegar, and blend until smooth. 4. Check the seasoning and add salt if you think it needs it. Tear some of the bread into the blender and mix again until you have the thickness you are looking for. 5. Serve with grilled fish and spring onions. To be honest this is a delicious dip that is handy to have in the fridge and goes with lots of dishes.