2 pounds Atlantic cod fillets

2 lemons, sliced

1/2 cup almonds

2 tablespoons tomato paste

2 roasted red bell peppers (you can buy them jarred)

3 cloved minced garlic

1/4 cup olive oil

2 tablespoons red wine vinegar

1 tablespoon smoked Spanish paprika

1 - 1/2 cups Panko bread crumbs

1/2 teaspoon salt

1 teaspoon dried basil leaves

Preheat oven to 400 degrees F.  Arrange fish in roasting pan with a littlel olive oil.  Place lemon slices on top and season lightly with salt and pepper.  Roast 25 minutes.

Meanwhile, make Romesco sauce:  Put almonds, tomato paste, bedd peppers, garlic, olive oil, vinegar and paprika in a food processor.  Process until smooth.  Set aside.

In a small bowl, combine bread crumbs with salt and basil.

Remove cod from oven and press down on the lemons with the back of a spoon to release juices onto fish and set aside (you can use the lemon for garnish).  Generously top fillets with bread crumb mixture and spoon the pan juices over the top to moisten.

Switch oven to broil and return pan to oven just for a minute or two to brown the top.  Transfer to serving platter and top with dollops of Romesco sauce.  Note:  I like the Romesco to be thick so it won't soften the crumchy top, but you can add more olive oil if desired.  Any leftover sauce will keep in the refrigerator for up to five days.  Serves 3.