Pan-Seared Sea Bass with Romesco Sauce

By AislePrompt Editorial · Published 2026-05-26 · Updated 2026-05-26

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Delicate sea bass fillets pan-seared to a crisp golden brown served with a smoky, nutty Romesco sauce made from roasted red peppers and almonds. This Spanish-inspired seafood recipe, ready in about 27 minutes, pairs sea bass fillets, olive oil, roasted red peppers for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 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: 12 min Serves 4 Spanish cuisine 360 cal/serving

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Ingredients

4 (6 oz each), skin on sea bass fillets
3 tbsp, divided olive oil
2, peeled and chopped roasted red peppers
1/4 cup toasted almonds
2, minced garlic cloves
1 tbsp sherry vinegar
1/2 tsp smoked paprika
1/4 tsp dried chili flakes
1 tsp salt
1/2 tsp black pepper
2 tbsp, chopped for garnish fresh parsley

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Instructions

Step 1: To make the Romesco sauce, blend 2 peeled roasted red peppers, 1/4 cup toasted almonds, 2 minced garlic cloves, 1 tbsp sherry vinegar, 1/2 tsp smoked paprika, 1/4 tsp dried chili flakes, 1 tsp salt, and 1/2 tsp black pepper with 2 tbsp olive oil until smooth and slightly textured.
Step 2: Heat 1 tbsp olive oil in a large nonstick skillet over medium-high heat until shimmering. Pat 4 sea bass fillets dry and season both sides with 1/2 tsp salt and 1/4 tsp black pepper.
Step 3: Place the fillets skin side down in the hot skillet and cook without moving for 4-5 minutes until the skin is crisp and golden.
Step 4: Flip the fillets and cook for another 2-3 minutes until the fish is opaque and flakes easily.
Step 5: Serve the sea bass fillets with a generous spoonful of Romesco sauce and garnish with 2 tbsp chopped fresh parsley.