Confit salmon with golden romesco

Find an ovenproof dish or tin that snugly fits the salmon fillets side-by-side. Keep aside 3 tbsp olive oil for the sauce. Sit the fish in the dish, then whisk together the remaining olive oil, 1 tbsp fennel seeds, bay leaves, 2 tsp salt and the peppercorns. Finely slice the preserved lemon peel and stir in too. Pour all over the salmon and marinate in the fridge for at least 2 hours, or up to 24 hours. Remove the fish from the fridge half an hour before cooking.

Heat the oven to 240C/fan 220C/gas 8. Put the whole peppers and garlic cloves in a lipped baking tray and roast for 10 minutes. Turn the peppers, toss the tomatoes with the paprika and 1 tsp of fennel seeds, and add to the tray. Put the almonds in the tray, underneath the vegetables, and bake everything for 15 minutes, until the peppers and garlic are charred and soft, and the almonds toasted. Put the peppers into a heatproof bowl covered with clingfilm and leave to cool.

When the peppers are cool enough to handle, peel and discard the skin, membranes and seeds. Put the flesh into a food processor with most of the nuts, the tomatoes, peeled garlic cloves, saffron, 3 tbsp olive oil and lemon juice. Whizz to a thick sauce, then taste for seasoning.

Heat the oven to 160C/fan 140C/gas 3 and lay a big sheet of baking paper directly on the fish. Bake for 40 minutes, then rest for 15 minutes. Pour off the flavoured oil and lift the fish out onto a serving platter. Finish with the reserved almonds, the preserved lemon and bay leaves from cooking.