Grilled Sea Bass with Romesco Sauce
David Scott Allen · Fish & Seafood · Main Course · Provencal Recipes · TasteRomesco sauce originates from the fishing community in Catalonia, Spain. A place where red peppers, garlic and a bit of piment are well-entrenched in the local cuisine. For this recipe for grilled sea bass, I needed a sauce with enough flavour to enhance the fish without being overpowering. Also, the dish needed to pair well with a rosé from Commanderie de Peyrassol. But, as you know, I like a challenge, and this one was a bit of culinary architecture. The result is a delicious romesco-inspired sauce with grilled sea bass.
Grilled, Herbed Chilean Sea Bass with Romesco
This Romesco-esque sauce is a take on the pungent Spanish version which includes garlic (which we don't eat) and almonds. My version includes pistachio paste and culinary lavender buds for a touch of Provence.
Ingredients
For the Romesco Sauce:
- 1 large red bell pepper
- 3 large Roma tomatoes
- 1 tbsp Ají Amarillo purée or 1 teaspoon hot paprika
- 1 tbsp pistachio paste or other nut paste
- 1/3 cup extra virgin olive oil
- juice of 1/4 lime
- 1/2 tsp Salt
For the Fish:
- 2 sprigs fresh basil
- 10 sprigs fresh thyme
- 1 tsp culinary lavender buds
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 3 tbsp extra virgin olive oil
- 1 1/2 lbs Chilean sea bass 1-inch thick, in four pieces
- fresh parsley chopped for garnish
Instructions
To Make the Romesco-esque Sauce:
- Heat your grill to high.
- Blacken the red pepper on all sides.
- When fully black, remove from the grill and place in a paper bag. Close and let pepper steam for 10 minutes.
- While pepper is steaming, grill the tomatoes on all sides until blackened and split.
- Cut tomatoes in half and remove the blackened skin and any seeds.
- Place tomato pieces in a blender.
- Remove pepper from the bag, then peel or scrape off the blackened skin, remove ribs and seeds. Place pepper in the blender.
- Add ají amarillo, nut paste, olive oil, lime, and salt. Purée until smooth and light in color, transfer to a bowl and set aside.
To Cook the Fish:
- Trim the fish into equal 6-ounce portions and place in a shallow baking dish.
- Finely chop the basil, thyme, and lavender buds together and place in a small bowl.
- Add the salt, pepper, and olive oil. Spoon over the fish, turn to coat, and marinate for 20 minutes.
- Meanwhile, preheat grill to medium-high - about 400°F/200°C.
- When hot, oil the grates then grill fish for 4 minutes on the first side and three minutes on the flip side. (You will see the fish becoming opaque as it cooks.)
- Spoon a couple of tablespoons of the sauce onto the plates, then top with fish and garnish with chopped parsley.
Notes
* Chilean sea bass is technically not a Bass but a cold-water fish called the Patagonian toothfish. A good substitute is sablefish, also known as black cod (lieu noir).Fish Names Translated into French:
bream (gilt-head) = la dorade royale
cod = le cabillaud
salt cod = la morue
hake = le merlu
halibut = le flétan
monkfish = la lotte
seabass = le bar also known as loup de mer
bream (gilt-head) = la dorade royale
cod = le cabillaud
salt cod = la morue
hake = le merlu
halibut = le flétan
monkfish = la lotte
seabass = le bar also known as loup de mer
Tried this recipe?Let us know how it was!
From Nice: Full-Day 4x4 Alpine Escape with Local Food & Wine Tastings
Hop aboard a premium 4x4 Ford Raptor and venture far from the bustle of the French Riviera into the hidden mountain landscapes of Nice. This exclusive experience takes you off the beaten path to explore the soul of alpine Provence, where perched villages, wild valleys, and enduring local traditions await.
Book this ExperienceLegal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Previous Post
Exotic Summer Salad Grilled Octopus for LunchRelated Provence Articles
Summer Pleasure: Recipe for Tarte fine aux Tomates
July 14, 2017
Sun kissed ripened tomatoes in a tarte aux tatin with a sharp Parmesan, sweet Mascarpone cheese and fresh basil spread, baked to perfection on light and flaky puff pastry.…
Pan-Fried Salmon with Pine Nut Salsa
May 28, 2021
Throughout the holidays, we watched a lot of “feel good” movies. That is code for RomComs, chick flicks, Hallmark, Lifetime, and Disney fare… you get the idea. Whenever we get to this time of year, we put a moratorium on anything that might tax our brains, souls, or hearts. Nothing serious, intense, violent, political, sad …
Tomato Tart Plain and Simple
February 28, 2020
Savoury tarts are something that French cooks do just as well as those tempting sweet creations. This Tomato Tart made with homemade confit tomatoes is a breath of summer any time of the year. Of course, we all dream of those summer days when you can pick tomatoes in your garden, but even in the …
Seared Salmon with Morels a Spring Recipe
April 12, 2023
Certain foods are harbingers of the season. Asparagus, fresh peas, and morel mushrooms are culinary ingredients often associated with springtime. Sure, you can find all three during other periods of the year. But honestly, is there anything better than fresh asparagus in the spring? This recipe for seared and roasted salmon combines these lovely flavours. …
No Comment