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
- To make the Romesco sauce, add all sauce ingredients to a food processor and blend until well combined.
- Preheat oven to 400°F. Season the ﬁsh with olive oil, salt, and pepper, and bake, skin side down, for about 10-15 minutes, until the ﬁsh ﬂakes with a fork and reaches desired level of doneness.
- Garnish the ﬁsh with fresh parsley and lemon slices, if desired, then top the ﬁsh with Romesco sauce.
An Oldways recipe and photograph, created in Partnership with The Peanut Institute peanut-institute.org
Total Fat: 20g
Saturated Fat: 3g
Total Sugar: 4g (Added Sugar: 0g)