Chilean Sea Bass
with hemp romesco
The next sauce I’ll be sharing with you this summer is a hemp romesco. Originating from Spanish region of Catalonia, a romesco sauce is traditionally made by blending roasted red peppers or tomatoes, nuts, garlic, olive oil, red wine or sherry vinegar, and toasted bread to thicken. The version of romesco sauce I’ve been making on repeat this year calls for hemp seeds instead of nuts and bread. This gives it a higher protein content while still creating a creamy texture and nutty taste.
The romesco sauce pairs brilliantly with white fish. When I make this meal I love to splurge with wild-caught Chilean Sea Bass. It will cost you a little more in the store compared to cod or tilapia, but it’s definitely worth the extra money for a nicer dinner. The higher moisture and fat content of the fish contributes to it separating into large, buttery flakes with a melt-in-your mouth type of effect. Paired with this romesco sauce that you can make ahead of time, it is a luxury dinner that comes together in minutes.
One last comment on the veggies. I am writing up this recipe with peas and asparagus; however, you can use whatever vegetables you’d like. If you’re like me and eating a spoonful of peas sounds disgusting, then let this dish be the one to change your mind! I’ve never been a fan of a side of peas, but I do love them on my fork with large buttery flakes of Chilean Sea Bass and this rich, smokey and creamy romesco sauce. If you’re on the fence about a spoonful of peas, try this meal as written. I promise it will change your mind!
Ingredients (for 2 servings):
2 Tbsp Olive Oil
2 fillets Chilean Sea Bass
1 tsp paprika
1 cup frozen peas
½ bunch of asparagus, cut into 2” pieces (or I also frequently use 1 zucchini, sliced)
½ lemon
¼ cup romesco sauce (see below)
Salt and pepper to taste
Romesco sauce
2 red peppers, whole
2 tsp smoked paprika
1 clove garlic
½ cup hemp seeds
¼ cup olive oil
½ tsp red pepper flakes
½ tsp salt, more to taste
1 lemon, juiced, more to taste
freshly cracked black pepper
Instructions:
For the romesco sauce (can make this ahead of time):
Preheat the oven to 450 F. Rub olive oil all over the peppers. Place them standing up on a baking sheet. Bake for 20 minutes. Peppers should blacken in several places on the outside. Let cool.
Once peppers are cooled enough to handle, peel off the skin and discard along with the seeds and stem. Chop peppers into a larger pieces and place in a blender.
Add remainder of the romesco sauce ingredients and blend until smooth. Taste, and adjust salt, pepper and lemon juice until the flavor pops.
For the rest of the meal:
Begin defrosting the Chilean Sea Bass if frozen (I submerge them, in the individual plastic packaging, into warm water if I need to thaw quickly).
Place frozen peas in a medium mixing bowl. Bring a small pot of water to a boil. Pour hot water on top of the peas and let them sit for 10 minutes. Strain and set aside.
Season the Chilean Sea Bass on both sides with salt, pepper, and paprika.
Heat a skillet or sauté pan. Add olive oil and swirl to coat the bottom of the pan. Cook the fish 2-4 minutes per side. Remove fish and set aside.
To the same pan, add another tablespoon of olive oil. Add asparagus and sauté for 4-5 minutes until soft. Stir in peas and season with salt and pepper. Add the juice of ½ a lemon.
Plate your dinner by smearing 2 Tbsp of romesco sauce onto the plate. Place the fish on top and the veggies on the side.
Now, if you’ve made it this far, here is an idea for your next nights dinner to use up the rest of the sauce:
Season chicken thighs with salt, pepper and paprika.
Sear chicken on each side on each side and set aside.
Add several handfuls of chopped kale to the pan, season with salt and pepper and sauté a few minutes to wilt.
Add the remainder of the romesco sauce (~3/4 cup) and an equal amount of full fat coconut milk to create a sauce. Add the chicken thighs back into the pan and finish cooking chicken thighs until the internal temperature of the chicken reaches 165 F.
Serve over pasta, rice, or zucchini noodles! Enjoy!