Sea Bass with Garbanzo Beans & Romesco Recipe
Ingredients
- 6 cups Cooked Garbanzo Beans, drained & rinsed ⓘ
- 1 A 1/2 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 ⓘ
- A 1/2 tsp Chile Flakes
- 8 cloves Garlic ⓘ
- 1 slice Bread
- 18 Almonds, toasted ⓘ
- 12 Hazelnuts, toasted ⓘ
- 1 lb Tomato, charred ⓘ
Instructions
- 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.
- Lightly oil the Sea Bass filets & season them with salt & pepper.
- Cook on a hot grill until just cooked through.
- Distribute the beans equally among 6 bowls & place the filets on top.
- Spoon the Romesco on top of the fish.
- Serve immediately.
- Romesco Sauce:
- 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.
- 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.
- 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.
Nutrition & Diet Analysis (per serving)
641
kcal
32% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).