Place peppers and tomatoes on a baking sheet lined with foil lightly greased. For the garlic, cut off the top of the head to expose the cloves and drizzle a little oil on top. Wrap it in foil leaving a small opening for the steam to escape and place it on the baking sheet with the veggies (the garlic might take about 40 minutes to roast).
Transfer to the oven under the broiler and roast for 20 minutes. Halfway through cooking, flip the tomatoes and rotate the pan; continue broiling for the remaining time.
Meanwhile, in a small skillet over medium heat, add oil and when it gets hot, place a slice of bread; toast on both sides. Transfer to a cutting board to cool off.
Remove the baking sheet from the oven and transfer the peppers to a bowl; cover with foil. If the tomatoes are not done, return them for another 10 minutes under the broiler. When they’re done, transfer them to a bowl to cool off.
Remove the skin from the peppers and tomatoes and roughly chop them. Tear the bread into small pieces.
In the jar of a blender, add the tomatoes with any accumulated juices, peppers and roasted garlic. Place the lid on and process on medium speed until well blended, about 30 seconds.
Add blanched almonds, toasted bread pieces, chopped shallots, smoked paprika, hot paprika, sea salt and black pepper. Process until the mixture is smooth. While the machine is running, take the plug out and slowly drizzle in the vinegar followed by ¼ cup of oil, emulsifying the mixture. Transfer the sauce to a bowl or a saucepan to warm up – but do NOT cook it.
Preheat oven to 400ºF.
Rub the fillets with oil and season with salt. Place them on a baking sheet lined with foil lightly greased and transfer to the preheated oven. Bake for 13 to 15 minutes or until the flesh flakes easily with a fork.
To serve, spoon some sauce onto a plate and place the baked fillets on top. Spoon more sauce over and garnish with the reserved 1 tablespoons roasted peppers, toasted almonds and fresh chopped parsley. Makes 3 cups.