Pan Seared Sea Bass with Romesco Sauce

Pan Seared Sea Bass with Romesco Sauce

Pan-seared sea bass meets bold Mediterranean flavor in this vibrant dish. The tender, flaky fish pairs perfectly with a smoky, nutty romesco sauce made from roasted red peppers, almonds, and garlic. It’s a simple yet elegant entrée that brings a touch of coastal sophistication to any menu.

 

INGREDIENTS

• 4 sea bass fillets — SGC# 211668
• Tablespoons cooking oil — SGC# 054304
• Tablespoons unsalted butter — SGC# 054130
• Salt and pepper to taste — SGC# 052100; 051109

 

Romesco Sauce:

INGREDIENTS

• 16 oz drained Roasted red bell peppers — SGC# 192436
• ½ cup Almonds — SGC# 141531
• ½ cup Fire-roasted Tomato — SGC# 080019
• 1 tsp Minced Garlic — SGC# 699080
• 1 tbsp Sherry Vinegar — SGC# 407730
• 1 tsp Heritage Harvest Smoked paprika — SGC# 181331
• To taste Salt & pepper — SGC# 052100;
• ¼ tsp Cayenne pepper — SGC# 181439
• ½ cup Extra-virgin olive oil — SGC# 173221
• Lemon juice — SGC# 082215

 

 

DIRECTIONS for the Sauce

1. Combine the drained roasted red bell peppers, almonds, fire-roasted tomatoes, garlic, vinegar, paprika, salt, and optional cayenne and lemon juice in a blender or food processor.
2. Blend until smooth.
3. While blending, slowly add the olive oil until the sauce reaches your desired consistency.
4. Taste and adjust seasoning with additional salt and pepper as needed.

 

 

DIRECTIONS

 

1.  Pat the sea bass fillets dry with paper towels. Dry fish helps achieve a better sea.

2.  Season both sides of the fillets generously with salt and pepper.

3.  Heat the oil in a large sauté pan or oven-safe skillet (like cast iron) over medium-high heat until the oil is shimmering and starts to smoke slightly.

4.  Carefully place the sea bass fillets in the hot pan, skin-side down (if present).

5.  Use a spatula to carefully flip the fillets.

6.  Sear the other side until it also turns golden brown.

7.  If using butter, add it to the pan, and once melted, spoon it over the fish (basting).

8.  For thicker fillets (over 1.5 inches), you may need to finish cooking in the oven. Cook until the internal temperature reaches 145°F.