Pan-Seared Sea Bass with Romesco Sauce and Toasted Almonds

By AislePrompt Editorial · Published 2026-05-25 · Updated 2026-05-25

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 drafted and published.

Delicate sea bass fillets pan-seared to golden perfection and served with a smoky, nutty Romesco sauce enriched with roasted red peppers and toasted almonds. This Spanish-inspired seafood recipe, ready in about 25 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 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: 10 min Serves 4 Spanish cuisine 320 cal/serving

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Ingredients

4 fillets (6 oz each), skin on sea bass fillets
3 tbsp olive oil
1 cup, drained roasted red peppers
1/3 cup toasted almonds
2 garlic cloves
1 tbsp tomato paste
2 tbsp sherry vinegar
1 tsp smoked paprika
1 tsp salt
1/2 tsp black pepper
1/4 cup water
2 tbsp chopped fresh parsley

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Instructions

Step 1: To prepare the Romesco sauce, combine 1 cup roasted red peppers, 1/3 cup toasted almonds, 2 minced garlic cloves, 1 tbsp tomato paste, 2 tbsp sherry vinegar, 1 tsp smoked paprika, 1 tsp salt, 1/2 tsp black pepper, and 1/4 cup water in a blender. Puree until smooth and set aside.
Step 2: Heat 3 tbsp olive oil in a large nonstick skillet over medium-high heat. Pat dry 4 skin-on sea bass fillets and season both sides with 1/2 tsp salt and 1/4 tsp black pepper.
Step 3: Place fillets skin-side down in the hot oil and cook undisturbed for 4-5 minutes until the skin is crisp and golden. Flip and cook for another 2-3 minutes until the fish is opaque and flakes easily.
Step 4: Plate each fillet and spoon a generous 3-4 tbsp of the Romesco sauce over the top. Garnish with 2 tbsp chopped fresh parsley and serve immediately.