Pan Fried Sea Bass Recipe with Romesco Sauce by Darina Coffey
If you are craving a holiday and some sunshine, this Spanish inspired sea bass recipe with smokey romesco sauce is the perfect dish. Super easy and light with seasonal asparagus and spring onions, you can have this impressive dish whipped up in no time at all.
– 2 red peppers roasted or from jar
– 2 slices white bread
– 50g flaked almonds
– 2 garlic cloves
– 1 red chilli chopped
– 1 large tomato or 4 cherry tomatoes
– 1 tbsp smoked paprika
– 1 tsp sherry vinegar (red wine is fine)
– 2 sea bass fillets
– 1 bunch asparagus
– 1 bunch spring onions
– 40g chorizo
– Roasted baby potatoes to serve, if desired
1. Place asparagus and spring onions on a baking tray, drizzle with oil and season
2. Place in a preheated oven at 180c for 12 to 15 minutes.
3. Slice peppers in half and coat with oil, place on a baking tray and place into a grill on high heat.
4. Close the grill door and leave to scorch for 10-15 mins, you want black bits!
5. Remove from grill and place peppers in a ziplock bag or bowl covered with cling film.
6. Leave to cool for 10 mins then peel off and discard the skin. Alternatively, leave the charred You could also leave the skin on for heightened smokiness and texture or for ease, use a jar of roasted red peppers in oil, drained.
7. In a frying pan on medium high heat, toss your almonds and chunks of bread in some rapeseed oil and toast for 2-3 minutes, add chopped garlic, chilli and tomato and cook for a further minute
8. Place into a blender or food processor with the roasted peppers and add smoked paprika, vinegar and a glug of olive oil and pulse to form a chunky sauce. Add this to a saucepan to heat through for serving.
9. In another oiled pan on high heat, place slices of chorizo and sea bass skin side down – cook for 2 minutes and flip to finish for a further minute.
10. Place warm romesco on a plate, top with asparagus and spring onions, then sea bass and a slice of chorizo.
Growing up with the name Darina, I was constantly asked if I could cook like my namesake. With that(and greed) as the ultimate motivator, I realised that baked goods make excellent bribes and an obsession was born! I am the only person to have contested both Masterchef and the Great Irish Bake off, fuelling my desire to focus on food in a serious way. Working with TheTaste allows me to satisfy this craving and marries my food fascination with my love of writing and ranting.