Preheat the oven to 200C/400F/Gas 6.
For the romesco sauce, place the tomatoes, pepper, garlic, onion and 75ml/2¾fl oz of the olive oil into a baking tray and roast in the oven for 10-15 minutes. Remove the tray from the oven and set aside to cool. Remove the skin from the tomatoes and peppers.
Toast the bread.
Heat the vegetable oil in a frying pan and fry the flaked almonds for 1-2 minutes or until golden-brown.
Blend the roasted vegetables, toasted bread, flaked almonds, paprika, vinegar, chilli and the remainder of the oil in a blender to a purée.
For the monkfish goujons, beat the eggs in a bowl. Sprinkle the breadcrumbs and polenta onto separate plates.
Heat the oil in a deep heavy-based frying pan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
Dip the monkfish strips into the egg, dredge in the breadcrumbs and then the polenta.
Carefully lower the monkfish goujons into the hot oil and fry for 4-5 minutes, or until golden-brown. Carefully remove from the oil and drain on a plate lined with kitchen paper.
Serve the goujons sprinkled with the chopped parsley, with a pot of romesco sauce and the Tabasco sauce and lime wedges alongside.
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