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Active time
5 minutes
Total time
20 minutes
6 servings
Serving Size
1 fish fillet with 1/6 of sauce

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

  1. To make the Romesco sauce, add all sauce ingredients to a food processor and blend until well combined.
  2. 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.
  3. 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


Calories: 300
Total Fat: 20g
Saturated Fat: 3g
Sodium: 410mg
Carbohydrate: 7g
Fiber: 2g
Total Sugar: 4g (Added Sugar: 0g)
Protein: 23g

Yield: 6 servings

Serving Size: 1 fish fillet with 1/6 of sauce

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