Sea Bass with Garbanzo Beans & Romesco Recipe

Name: Sea Bass with Garbanzo Beans & Romesco Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 cups Cooked Garbanzo Beans, drained & rinsed; 1 A 1/2 cup Extra Virgin Olive Oil, preferably Spanish or Moroccan; 2 lb Sea Bass Filet, cut into 6 equal pieces; 1 recipe Romesco Sauce (see below); Romesco Sauce:; 2 ea Piquillo Peppers; 1/3 cup Olive Oil; A 1/2 tsp Chile Flakes; 8 cloves Garlic; 1 slice Bread; 18 Almonds, toasted; 12 Hazelnuts, toasted; 1 lb Tomato, charred; A 1/2 tsp Sweet Smokey Paprika; 2 Tbls Sherry Vinegar; Salt to taste

Servings: persons

6 cups Cooked Garbanzo Beans, drained & rinsed
1 A 1/2 cup Extra Virgin Olive Oil, preferably Spanish or Moroccan
2 lb Sea Bass Filet, cut into 6 equal pieces
1 recipe Romesco Sauce (see below)
Romesco Sauce:
2 ea Piquillo Peppers
1/3 cup Olive Oil
A 1/2 tsp Chile Flakes
8 cloves Garlic
1 slice Bread
18 Almonds, toasted
12 Hazelnuts, toasted
1 lb Tomato, charred
A 1/2 tsp Sweet Smokey Paprika
2 Tbls Sherry Vinegar
Salt to taste

1
Place the garbanzo beans into a non-reactive pot with the olive oil & cook slowly over a low heat.
2
Once the beans come up to a simmer, cook for 15 minutes more.
3
Lightly oil the Sea Bass filets & season them with salt & pepper.
4
Cook on a hot grill until just cooked through.
5
Distribute the beans equally among 6 bowls & place the filets on top.
6
Spoon the Romesco on top of the fish.
7
Serve immediately.
8
Romesco Sauce:
9
Fry the peppers & chile flakes in 2 Tbls of olive oil until blistery.
10
Remove them then fry 4 cloves of garlic until light brown.
11
Add the bread & fry until crispy.
12
Remove and set aside.
13
Crush the remaining 4 cloves of garlic in a mortar, add the fried garlic, peppers, chile, bread, & nuts.
14
This can be done in a blender but the consistency is better in a mortar.
15
Peel and seed the tomato.
16
Chop it and mix it with the other crushed ingredients.
17
Slowly incorporate the remaining vinegar & oil.
18
Adjust the seasoning with salt.

3514

kcal

Calories

274

Fat

191

Carbs

129

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 6 cups Cooked Garbanzo Beans, drained & rinsed, 1 A 1/2 cup Extra Virgin Olive Oil, preferably Spanish or Moroccan, 2 lb Sea Bass Filet, cut into 6 equal pieces, 1 recipe Romesco Sauce (see below), and more.

Yes, Sea Bass with Garbanzo Beans & Romesco Recipe falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!