Monkfish with Romesco Sauce

The flirty Ethereo Albariño acidity sets off an alchemy of taste fireworks in this dish. This wine's long finish is a wonderful match for the lobster-like bite of the monkfish.  

Ingredients (serves 4-6)
2 pounds monkfish, cleaned of any grey veins, cut into 6 equal-size portions
2 Tbsp vomFASS Lemon Extra Virgin Olive Oil
12 slices Parma ham
1 Tbsp lemon zest
1 Tbsp crushed garlic
¾ tsp black pepper
12 basil leaves

Romesco Sauce
½ cup vomFASS Don Carlos Extra Virgin Olive Oil
8 garlic cloves, peeled
5 Tbsp vomFASS Palomino Riserva Vinegar, divided
2 dried sweet chili peppers, like Spanish ñora or ancho chiles
Large pinch crushed red pepper flakes
1 slice coarse-textured country-style white bread
24 almonds, skinned
½ cup peeled, seeded, chopped tomatoes, fresh or canned
¾ tsp sweet paprika

Directions
Sauce:
Place ½ cup of the Don Carlos Extra Virgin Olive Oil in a small saucepan along with the garlic cloves. Cook over medium low heat until soft and light golden, about 10 minutes. Remove the garlic and reserve oil.
Place the dried chilis and crushed red pepper in a saucepan with ½ cup water and 3 tablespoons of the vinegar. Bring to a boil over high heat, reduce to low, cover, and simmer slowly for 10 minutes. Turn the heat off and let steep 30 minutes. Strain peppers, discard seeds and liquid, and finely chop them.
Heat 1 tablespoon of the reserved oil in a small skillet and fry the bread until golden. Transfer to a food processor.
Add another 1 tablespoon reserved oil to the pan and fry the almonds until golden, 1 to 2 minutes. Add the almonds to the processor with the peppers, garlic, tomato, and paprika. With motor running, gradually pour in the remaining reserved oil, 2 tablespoons vinegar, and salt and pepper, and puree until smooth.

Fish:
In a small bowl, mix 2 tablespoons Extra Virgin Olive Oil, the lemon zest, garlic, and black pepper.
Place the monkfish in a bowl and spread the marinade onto all surfaces.  Let sit 30 minutes.
Preheat the oven to 400˚F and line a tray with parchment paper. 
Lay 2 slices of Parma ham on the counter and place a filet of monkfish in it diagonally. Repeat this with the other slices of Parma ham, and the remaining monkfish filets.
Gently wrap the Parma ham over the top of each filet to make a parcel.
Place the Parma ham-wrapped monkfish onto the paper-lined tray and bake for 20 minutes.
To serve, place romesco on each plate and fan the slices of monkfish onto the top.  Garnish with finely sliced basil.

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