1/4 cup extra-virgin olive oil, plus more for brushing
2 tablespoons chopped parsley
Salt and freshly ground pepper
Four 6-ounce cod fillets
1 small lemon, sliced paper thin
Soak the bread in the water, then squeeze dry; reserve 1/4 cup of the water.
In a mini food processor, grind the almonds to a powder. Add the soaked bread, reserved water, vinegar, garlic and 1/4 cup of olive oil and process to a thick sauce. Scrape into a bowl, stir in the parsley and season with salt and pepper.
Preheat the broiler. On a broiler pan, brush the cod fillets with olive oil and season with salt and pepper. Arrange a few lemon slices on each fillet and broil for 4 to 5 minutes, or until browned and just cooked through. Transfer the fillets to plates, top each with 2 tablespoons of the sauce and serve.