A José Recipe

Pan-Fried Sea Bass with Crushed Potatoes and Romesco Sauce

José Pizarro will be at Taste of Abu Dhabi 2015 from the 5th – 7th November.   Following on from its successful launch in 2014, this year’s food festival looks to be more exciting than ever.  Here’s a sneak peek at one of the recipes that José will be cooking up: Pan-fried Sea Bass with Crushed Potatoes and Romesco Sauce.


Slit open the dried peppers and discard the stalks and seeds. Cover with boiling hot water and leave to soak for 2 hours.  Turn the grill on to high.  Halve the tomatoes and place then skin-side up on a lightly oiled baking tray.  Grill under a high heat for about 5 minutes until the skins are black and the flesh is cooked.  Remove the skins, drop them into a food processor and leave to cool.

Put the olive oil into a frying pan over a medium heat, add the almonds, hazelnuts and fry until they are golden brown.  Remove with a slotted spoon to a plate and leave to cool.  Add the slice of bread and the garlic to the pan and again fry until they are golden brown.  Set aside with the nuts and leave to cool.  Remove the pan from the heat.

Scrape the flesh from the soaked peppers with a spoon and discard the skins.  Add this to the food processor with the fried nuts, bread, garlic, sherry vinegar and any leftover oil from the frying pan.  Blend using the pulse button into a coarse paste and then season to taste.  This can be used straight away or will keep in the fridge for several days.

Put the potatoes into a pan of cold salted water, bring to the boil and simmer for 12-15 minutes until tender and then drain.  Heat the olive oil in a pan over a medium heat and add the potatoes, crush them with a wooden spoon.  Add the rosemary and season with salt & pepper to taste.

Warm up the romesco sauce in a small pan.  Heat the olive oil in a large frying pan until it shimmers.  Season the sea bass fillets sparingly with salt and then slip them skin-side down into the oil.  Fry for 3 minutes, turn the fillets over and fry for a further minute.

Distribute the crushed potatoes among 4 plates, place the seared sea bass fillet on top and pour over the romesco sauce. Enjoy!


Serves 4


Romesco Sauce:

2 dried ñora peppers

250g vine-ripened tomatoes

2 tablespoons extra virgin olive oil

25g whole blanched almonds

25g skinned hazelnuts

1 x 15g slice crustless white bread

1 fat garlic clove

1½ teaspoons sherry vinegar

Sea salt flakes and freshly ground black pepper


Crushed potatoes:

500g baby potatoes

2 tbsp olive oil

2 sprig rosemary, leaves only


Sea bass:

3 tablespoons extra virgin olive oil

4 fillets of sea bass (approx. 180g each)

5 flat-leaf parsley sprigs, chopped