Method

• 1.
  Preheat a chargrill pan or barbecue to high. Add capsicums and cook, turning, for 10-12 minutes until charred and blackened all over. Place in a bowl, cover, and set aside for 10 minutes to steam.
• 2.
  Peel the blackened skin and discard skin and seeds. Set aside until required.
• 3.
  Place the vegetable oil, 100ml olive oil, almonds and garlic in a medium saucepan over medium-low heat and gently cook for 10-12 minutes until almonds are a light golden brown. (Do not fry too hot or the nuts will burn before the garlic softens; the slower you go the better.)
• 4.
  Place capsicum, nuts, garlic and half the oil mixture in a food processor and whiz on high for 2 minutes or until the mixture resembles a coarse paste. Add the vinegar, paprika and lemon zest and juice and whiz for a further 1 minute or until smooth. Season to taste.
• 5.
  Place tomato, eschalot, basil and 1 tbs olive oil in a bowl. Season, toss to combine and set aside for 5 minutes to marinate.
• 6.
  Meanwhile, place barramundi, skin-side down, in a cold frypan with 1 tbs olive oil, place over medium heat and cook, moving the fish around the pan (this ensures the heat is even and helps get an even crispy skin), for 8-10 minutes until golden brown. Turn and cook for a further 1-2 minutes until you can pierce the fish with a knife and have no resistance.
• 7.
  Remove from the pan and set aside to rest, skin-side up.
• 8.
  Add romesco to the same pan, mix with all the left-over cooking juices, and season to taste. Divide the romesco sauce among serving plates, then top with the fish and tomato mixture. Drizzle with extra oil to serve.