Oh, this is a beauty of a recipe. Perfect for serving guests or a family dinner. The sauce takes a little extra time, but the fish comes together quickly, making the total cooking time no more than one hour. 

 

The flavors in the romesco sauce are a little peppery and nutty but also fresh to the palate. I like serving romesco not only on fish, but also chicken, meat, and vegetables.  

 

The romesco sauce recipe is a variation on the Toro Bravo recipe. If you have not read that cookbook, it is a must. You will laugh your way through it while perusing delicious recipes. 

 

Yield 2 - 3 servings, plus extra romesco 

 

1 lb. Chilean Sea Bass

 

1 red bell pepper, roasted

1 cup almonds, poached and skinned

1½ Tbsp paprika

1 tsp smoked paprika

3 cloves garlic

2 Tbsp sherry vinegar

1 egg yolk

¾ cup olive oil
Salt and pepper

 

Preheat oven to 350℉

 

Prepare the sea bass by cutting it into two or three pieces and patting them dry with a paper towel. Season them with salt and pepper and place them into the refrigerator while you are making the sauce. 

 

Roast the bell pepper by putting it directly on the burner of a gas stove or a barbecue. Using tongs, turn the pepper every couple of minutes until the entire thing has a black char on it. Place the roasted pepper in a sealed paper bag for five minutes to let cool. Once the pepper is cool, remove the charred skin, stem, and seeds. Slice the pepper into quarters and set aside.

 

In a small pot, bring 3 cups of water to boil. Place 1 cup of almonds into the boiling water and cook for one minute. Remove the almonds and rinse them with cold water. To skin the almonds, squeeze them in between your fingers, and the nut will slip right out of the skin. Careful, sometimes they shoot across the room if you are not careful. 

 

In a food processor, add the pepper, almonds, paprika, smoked paprika, garlic, and sherry vinegar. Pulse until the nuts are finely chopped, and everything has combined. Scrape the edges of the food processor after pulsing. Next, add the egg yolk and continue pulsing for 20 more seconds. 

 

Turn the food processor on and slowly drizzle in the oil. Let the processor run for one minute to let it emulsify. Spoon the sauce into a bowl and season with salt and pepper to taste. 

 

Place the fish in an ovenproof pan and bake for 15 to 20 minutes, depending on the size of your pieces. The fish will puff up just a bit and be slightly firm to the touch when done. Do not over bake.

 

Place the pieces of fish on a plate for serving and gently spoon some romesco sauce over the top. You can serve extra sauce on the side. I often serve it on a bed of greens with artichoke or asparagus on the side. 

 

Just Salt It, and enjoy!