Romesco is a nutty, red pepper based sauce often served with fish in Spanish cuisine. If you have any leftover Romesco sauce, it is delicious drizzled over grilled and toasted whole grain bread, grilled vegetables, chicken, or even thinned out with pasta cooking water as a pasta sauce.
For the Peanut Romesco Sauce:
6 tablespoons tomato paste, no-salt-added
2/3 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
â…“ 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
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