For the Peanut Romesco Sauce:
6 tablespoons tomato paste, no-salt-added
⅔ cup chopped roasted red bell peppers (jarred)
2 garlic cloves
¼ cup unsalted peanuts
¼ cup parsley
2 tablespoons red wine vinegar
2 teaspoons smoked Spanish paprika
¼ teaspoon cayenne
½ teaspoon cumin
⅓ cup olive oil
For the Sea Bass:
1 tablespoon olive oil
½ teaspoon salt
¼ teaspoon pepper
6 (4-ounce) fillets of sea bass (or other white fish)
Optional garnishes: fresh parsley, lemon slices
An Oldways recipe and photograph, created in Partnership with The Peanut Institute peanut-institute.org [1]
Links
[1] https://peanut-institute.com/