Pan-Seared Sea Bass with Romesco Sauce and Roasted Almonds

By AislePrompt Editorial · Published 2026-05-28 · Updated 2026-05-28

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 pan-seared sea bass served with a smoky, nutty Romesco sauce made from roasted red peppers, almonds, and garlic. This Spanish-inspired seafood recipe, ready in about 30 minutes, pairs Sea bass fillets, Extra virgin olive oil, Roasted red peppers for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 320 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

4 fillets (6 oz each), skin on Sea bass fillets
4 tbsp, divided Extra virgin olive oil
2 large (about 8 oz), peeled and chopped Roasted red peppers
3, minced Garlic cloves
1/3 cup, chopped Roasted almonds
1 medium (5 oz), peeled and diced Tomato
1 tbsp Sherry vinegar
1/2 tsp Smoked paprika
1 tsp, divided Sea salt
1/2 tsp, divided Black pepper

Food processors worth buying for dips like this → Best Food Processors in 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

Step 1: Preheat oven to 350°F. Spread 1/3 cup roasted almonds on a baking sheet and toast for 8-10 minutes until golden and fragrant. Set aside to cool.
Step 2: In a blender or food processor, combine 2 large peeled roasted red peppers (8 oz), 3 minced garlic cloves, 1 medium peeled tomato (5 oz), 1 tbsp sherry vinegar, 1/2 tsp smoked paprika, 1/2 tsp sea salt, and 1/4 tsp black pepper. Pulse until smooth, then slowly add 2 tbsp extra virgin olive oil while blending to emulsify. Stir in the toasted almonds.
Step 3: Pat dry 4 sea bass fillets (6 oz each) and season both sides with 1/2 tsp sea salt and 1/4 tsp black pepper.
Step 4: Heat 2 tbsp olive oil in a large non-stick skillet over medium-high heat. Place the fillets skin-side down and cook for 4-5 minutes until the skin is crisp and golden.
Step 5: Carefully flip the fillets and cook for an additional 2-3 minutes until the fish is opaque and flaky.
Step 6: Serve each sea bass fillet topped with 3-4 tbsp Romesco sauce and a drizzle of olive oil.