Pan-Roasted Sea Bass with Romesco Sauce and Charred Peppers

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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Delicate sea bass fillets pan-roasted to crispy perfection, paired with a smoky Romesco sauce made from roasted red peppers and almonds. This Spanish-inspired seafood recipe, ready in about 30 minutes, pairs Sea bass fillets, Olive oil, Roasted red bell peppers for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 Spanish cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. Rub 4 sea bass fillets with 1 teaspoon salt and 1/2 teaspoon black pepper.
  2. Step 2: Heat 2 tablespoons olive oil in an oven-safe skillet over medium-high heat. Place fillets skin side down and sear for 3-4 minutes until skin is crisp and golden.
  3. Step 3: Transfer skillet to the oven and roast sea bass for 5-6 minutes until flesh is opaque and flakes easily.
  4. Step 4: While fish cooks, char 1 whole red bell pepper directly over an open flame or under broiler until skin is blackened and blistered, about 8 minutes, turning occasionally. Place in a bowl and cover to steam, then peel and chop.
  5. Step 5: In a blender, combine 2 chopped roasted red bell peppers, charred red pepper, 1/4 cup toasted almonds, 2 minced garlic cloves, 1 tablespoon sherry vinegar, 1 teaspoon smoked paprika, 1/4 teaspoon red chili flakes, and 1 tablespoon olive oil. Blend until smooth and season with salt to taste.
  6. Step 6: Serve roasted sea bass fillets topped with generous spoonfuls of Romesco sauce.

Frequently asked questions

How long does Pan-Roasted Sea Bass with Romesco Sauce and Charred Peppers take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Roasted Sea Bass with Romesco Sauce and Charred Peppers?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Pan-Roasted Sea Bass with Romesco Sauce and Charred Peppers?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Roasted Sea Bass with Romesco Sauce and Charred Peppers for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pan-Roasted Sea Bass with Romesco Sauce and Charred Peppers?

Spanish seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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