Romesco Sea Bass & Potatoes

• Sea bass(600 g)
• Potato(4)
• Bell pepper(2)
• Tomato paste(1½ tbsp)
• Almonds(60 g)
• Garlic(2 cloves)
• Olive oil(5 tbsp)
• Vinegar(1 tbsp)
• Smoked paprika(1 tsp)
• Flat Leaf Parsley(15 g)
• Lemon(1)
• Salt(1½ tsp)
• Black pepper(¾ tsp)

Method

1. 1

   Preheat the oven to 220°C. Cut the {Potato} into bite-size chunks. Halve and deseed the {Bell pepper}. Finely chop the {Fresh parsley} and cut the {Lemon} into wedges.

   ~15 min

2. 2

   Toss the {Potato} with {Olive oil}, half the {Salt}, and a little of the {Black pepper} on a tray. Roast for 25 minutes, turning once halfway, until golden and tender. Add the {Bell pepper} to the tray for the last 15 minutes so they soften and lightly blister.

   ~25 min

3. 3

   Blend the roasted {Bell pepper} with the {Tomato paste}, {Almonds}, {Garlic}, {Vinegar}, {Smoked paprika}, {Olive oil}, the remaining {Salt}, and a squeeze from the {Lemon} until mostly smooth and spoonable. Loosen with a splash of water if needed.

   ~5 min

4. 4

   Pat the {Sea bass} dry and season with the remaining {Black pepper}. Heat the remaining {Olive oil} in a large frying pan over medium-high heat. Cook the {Sea bass} skin-side down for 4 minutes, then flip and cook for 2 minutes more until the flesh is just opaque and the skin is golden and crisp.

   ~6 min

5. 5

   Spread the romesco onto plates, spoon the roasted {Potato} alongside, and set the {Sea bass} on top. Finish with the {Fresh parsley} and serve with the remaining {Lemon} wedges for squeezing over.

   ~4 min