Sea bass with romesco sauce and salsa macha
This dish is all about pure flavors from the barbecue. The sea bass is cooked crispy on the skin and remains juicy inside. The romesco, made with roasted pointed bell pepper, tomato and nuts, provides a rich, slightly smoky base. The salsa macha adds spice and texture with crunchy nuts, garlic and red pepper. Together, it forms a powerful but balanced whole.
View recipeFOR 4 PERSONS
Time: 35 min
Difficulty: easy
Ingredients
Sea bass & romesco
- 4 sea bass fillets (on the skin)
- 4 pointed peppers
- 4 tomatoes
- 75 g almonds
- 50 g cashew nuts
- 3 cloves of garlic, finely chopped
- Juice of ½ lemon (other half for garnish)
- Olive Oil
- 1 tbsp Dalmation Rub NR82
- 1 tbsp Spicy Cajun NR85
- Pepper and salt
Salsa macha
- 100 g almonds
- 100 g cashew nuts
- 2 red peppers, coarsely chopped
- 3 cloves of garlic
- 100 ml olive oil
- ½ tbsp Spicy Cajun NR85
1. Grill the peppers
Grill the pointed peppers for about 10 minutes over direct heat (220-250 °C) until the skin turns black. Let cool and remove the skin.
2. Romesco
Heat the barbecue to 180-200 °C. Heat olive oil in a pan. Fry the almonds and cashews for 4-5 minutes until golden brown. Add garlic, fry briefly and then add the tomato and bell bell pepper. Let cook briefly, add lemon juice and spices and blend to a thick sauce. Season to taste.
3. Salsa macha
Heat the side burner to 180 °C. Fry nuts for 5 minutes in plenty of olive oil. Add red pepper and garlic and fry for another 3 minutes. Let cool slightly, chop coarsely and season with the spices.
4. Sea bass
Pat the sea bass dry, brush lightly with olive oil and place skin side down on the grill. Grill for 4-5 minutes at 200-220 °C until the skin is crispy and the fish is just cooked. Season with lemon, salt and pepper and serve with the romesco and salsa macha.
