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Romesco Chilean Sea Bass

Romesco Chilean Sea Bass

Topped with peanut Romesco sauce and accompanied by nutty farro and lemon basil paste, this dish is hearty and healthy.


  • 2 portions (6oz) Prime Fish Chilean sea bass, thawed
  • 1 cup farro
  • 6 cups chicken (or vegetable) stock, warmed
  • 1 cup fresh basil, chopped
  • 1 cup fresh parsley, chopped
  • 4 tbsp fresh lemon juice
  • 2 tbsp lemon zest
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
  • 1 large shallot, chopped
  • kosher salt & pepper, to taste
  • ¼ cup white wine
  • ¼ cup Pecorino Romano cheese, finely grated

Peanut Romesco Sauce

  • 1 oz. unsalted peanuts (or almonds)
  • 3 thick slices white bread
  • 1 ½ cups. red bell pepper
  • 1 medium tomato, peeled and seeded
  • 2 tbsp garlic, thinly sliced
  • ¾ cup extra virgin olive oil


  1. Preheat the oven to 375° F.
  2. Puree the basil, parsley, lemon juice, salt, pepper and 2 tablespoons of olive oil in a blender until smooth. Set aside.
  3. In a large saucepan on medium heat, warm 2 tablespoons of olive oil and 2 tablespoons butter.
  4. Add chopped shallots and season with salt and pepper to taste. Cook until softened, about 2 minutes.
  5. Add the farro to the saucepan and stir constantly until toasted, about 3 minutes.
  6. Add the white wine to the saucepan and stir until evaporated, about 2 minutes.
  7. Add a cup of hot stock to the farro and stir constantly until the stock is completely absorbed before adding more stock. Continue this process of adding a cup of stock at a time, until the farro is creamy and tender, about 20 minutes.
  8. Take the farro off the heat and stir in the lemon juice, lemon zest, pecorino cheese, and salt and pepper to taste. Stir in the basil sauce and set aside.
  9. Prepare the Romesco sauce. Toast the peanuts on a tray in the oven and set aside.
  10. Lightly toast the slices of white bread and cut into small pieces. Set aside.
  11. In a frying pan on medium heat sauté the red bell pepper, tomatoes and garlic until the bell pepper is tender.
  12. Add the peanuts, bread, red bell pepper and tomato sauce mixture to a stand blender. Slowly add the olive oil whilst pulsing the mixture, until you have a smooth sauce.
  13. In a separate oven-proof sauté skillet on medium-high heat, warm two tablespoons of olive oil.
  14. Remove thawed Prime Fish Chilean sea bass portions from their packaging, pat dry and season on both sides with salt and pepper.
  15. Sear both sides of the sea bass until golden brown.
  16. Once browned, place the sea bass skillet in oven to finish cooking, about 5-7 minutes.
  17. Reheat the faro whilst the sea bass is cooking.
  18. Plate the farro and place sea bass on top.
  19. Top with a generous amount of Romesco sauce and enjoy!
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