Pan-Seared Sea Bass with Romesco Sauce and Roasted Peppers

By AislePrompt Editorial · ·

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 and served with a smoky, nutty Romesco sauce made from roasted red peppers, almonds, and tomatoes. This Spanish-inspired seafood recipe (mediterranean), ready in about 40 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 350 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: 25 min Serves 4 Spanish cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. Toss 2 large chopped roasted red bell peppers and 2 medium peeled chopped tomatoes with 1 tbsp olive oil, 2 minced garlic cloves, 1/2 tsp smoked paprika, and 1/2 tsp salt. Spread on a baking sheet and roast for 20 minutes until soft and fragrant.
  2. Step 2: Transfer roasted pepper and tomato mixture to a blender. Add 1/4 cup toasted almonds, 1 tbsp sherry vinegar, 1/4 cup water, and blend until smooth. Season with remaining 1/2 tsp salt and 1/4 tsp black pepper.
  3. Step 3: Meanwhile, heat remaining 3 tbsp olive oil in a large nonstick skillet over medium-high heat. Season 4 sea bass fillets with salt and pepper. Place fillets skin side down and cook for 4-5 minutes until skin is crisp and golden.
  4. Step 4: Flip the fillets and cook for another 2-3 minutes until fish is opaque and flakes easily.
  5. Step 5: Serve each sea bass fillet topped with 3-4 tbsp romesco sauce, garnished with extra toasted almonds if desired.

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