This is a print preview of "Sea Bass with Garbanzo Beans & Romesco" recipe.

Sea Bass with Garbanzo Beans & Romesco Recipe
by Mark Gordon

Sea Bass with Garbanzo Beans & Romesco
Rating: 5/5
Avg. 5/5 1 vote
  Spain Spanish
  Servings: 6


  • 6 cups Cooked Garbanzo Beans, drained & rinsed
  • 1 ½ cup Extra Virgin Olive Oil, preferably Spanish or Moroccan
  • 2 lb Sea Bass Filet, cut into 6 equal pieces
  • 1 recipe Romesco Sauce (see below)
  • Romesco Sauce:
  • 2 ea Piquillo Peppers
  • 1/3 cup Olive Oil
  • ½ tsp Chile Flakes
  • 8 cloves Garlic
  • 1 slice Bread
  • 18 Almonds, toasted
  • 12 Hazelnuts, toasted
  • 1 lb Tomato, charred
  • ½ tsp Sweet Smokey Paprika
  • 2 Tbls Sherry Vinegar
  • Salt to taste


  1. Place the garbanzo beans into a non-reactive pot with the olive oil & cook slowly over a low heat. Once the beans come up to a simmer, cook for 15 minutes more.
  2. Lightly oil the Sea Bass filets & season them with salt & pepper. Cook on a hot grill until just cooked through.
  3. Distribute the beans equally among 6 bowls & place the filets on top. Spoon the Romesco on top of the fish. Serve immediately.
  4. Romesco Sauce:
  5. Fry the peppers & chile flakes in 2 Tbls of olive oil until blistery. Remove them then fry 4 cloves of garlic until light brown. Add the bread & fry until crispy. Remove and set aside.
  6. Crush the remaining 4 cloves of garlic in a mortar, add the fried garlic, peppers, chile, bread, & nuts. This can be done in a blender but the consistency is better in a mortar.
  7. Peel and seed the tomato. Chop it and mix it with the other crushed ingredients. Slowly incorporate the remaining vinegar & oil. Adjust the seasoning with salt.