Recipe and photo by Sara Newberry
2 pounds mild white fish fillets, such as turbot, halibut, or cod
2 lemons, sliced
8 sprigs oregano
Salt, pepper, and olive oil
¼ cup sliced almonds
6 garlic cloves
1 teaspoon red chile flakes
1 can tomato paste
1 cup roasted red pepper pieces
3 tablespoons sherry or red wine vinegar, or to taste
3 tablespoons olive oil
Heat a grill to medium-low. Brush two large pieces of foil with olive oil and sprinkle the oil with salt. Lay fillets on salt (half of fish on each piece of foil), then season tops of fillets. Cover with oregano and lemon slices. Fold foil over and fold edges to seal. Grill until cooked through, about 20 minutes.
Toast almonds, garlic, and chile flakes in a small skillet over medium-high heat until almonds and garlic have a few brown spots on them. Let cool slightly and add to food processor. Add remaining ingredients and process until almonds are coarsely chopped, about 45 seconds. Taste and season with more vinegar as needed. Season with salt and pepper.