Oven Baked Chilean Sea Bass with Romesco Sauce

Ingredients for the Romesco Sauce:

• 1- 1inch slice artisan style bread such as ciabatta or batard.
• Olive oil to toast bread
• Sea salt
• 1/2 cup Marcona almonds roasted
• 3 medium cloves garlic
• 1 teaspoon red pepper flakes
• 1 tablespoon tomato paste
• 1 tablespoon chopped parsley
• 1 teaspoon smoked paprika
• 2 red bell peppers, roasted, peeled and seeded
• 2 tablespoons sherry vinegar
• 1/2 cup extra virgin olive oil

Directions for Romesco Sauce:

Cut bread into 1 inch cubes. Toss into 1 tablespoon of olive oil and toast in a small skillet until golden brown. Cool. When bread has cooled, place in a food processor with the almonds and garlic. Process until fine. Add red pepper flakes, tomato paste, chopped parsley, smoked paprika, and roasted red bell peppers. Process to smooth. While processor is running, add sherry vinegar and olive oil. Taste and add additional salt if needed. Place in a serving dish. This can be made the day before serving and held in the refrigerator. If doing this bring the Romesco Sauce to room temperature one hour before serving.

Ingredients for the Sea Bass:

• 1 pound Chilean Sea Bass
• 2 cloves garlic, crushed
• 1 1/2 tablespoon extra virgin olive oil
• 1 tablespoon chopped parsley
• 1/2 teaspoon coarse ground black pepper
• 1/2 teaspoon salt
• 2 tablespoons dry white wine

Directions for Sea Bass:

Preheat oven to 450 degrees

1. In a very small bowl, mix crushed garlic, olive oil, chopped parsley, salt and pepper.
2. Place the fish in a ceramic or glass baking dish and rub olive oil mixture on both sides.
3. Pour the white wine evenly over the fish.
4. Bake the fish uncovered for 15 to 20 minutes or until the fish flakes easily.
5. Serve with the Romesco Sauce and lemon wedges if desired.

This recipe has been contributed by Nanette Berning-Pate, Culinary Professional.