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Romesco Sauce Stripped Bass

July 15, 2013
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I was watching one of the other day and saw a chef making this romesco sauce. It looked really yummy and quite simple to make. It started with onions and garlic.. but before I added them to the pan, I first sauteed the fish quickly. I then added the aromatics, including roasted red peppers, tomatoes, blanched almonds, sherry vinegar and smoked paprika. I sauteed all the yummy ingredients and blended them till I achieved a smooth sauce. I then added the sauce back into the pan and cooked the fish gently. I served the yummy dish with couscous- which is the easiest and quickest starch to make. My daughter loves eating it. I make the whole wheat variety. It was a delicious meal and we enjoyed it with a glass of rose…

  • 1 to 1½ pounds striped sea bass, skinned and cut into 3 inch filets
  • Salt
  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 4 garlic cloves, chopped
  • 1/3 cup blanched almonds
  • ½ cup roasted red peppers
  • 1 cup crushed tomatoes
  • 1 tablespoon sherry vinegar
  • 1 teaspoon smoked paprika
  • Salt

Heat a heavy saucepan with the olive oil. Brown the fish pieces briefly on both sides and sprinkle with salt. Take out and keep aside. Reheat the pan and add the onion and garlic. Saute on medium heat for 3 to 4 minutes. Add the almonds, red peppers and tomatoes. Mix well and cook on medium heat for 4 to 5 minutes. Add the vinegar and paprika. Mix well and cook on low heat with the lid on for 5 minutes. Blend smooth in a blender. Transfer back to the pan and reheat. Add the fish into the sauce and cook gently on a low heat till the pieces are cooked. Taste for seasonings and serve with couscous.

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