Editorial sample recipeSpanishintermediateGluten-FreeDairy-FreeHalal

Spanish Pan-Seared Sea Bass With Tomato And Almond Picada

Name: Spanish Pan-Seared Sea Bass With Tomato And Almond Picada
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 4 piece sea bass fillets, skin-on, pat dry; 3 tbsp extra virgin olive oil, divided; 0.25 cup blanched almonds, whole or slivered; 4 clove garlic, thinly sliced; 0.5 cup fresh flat-leaf parsley, finely chopped; 2 medium plum tomatoes, finely diced; 1 tsp sweet smoked paprika; 1 tbsp apple vinegar; 0.5 tsp sea salt and black pepper, adjust to preference (to taste)

Crispy pan-seared sea bass fillets topped with a vibrant Catalan-inspired picada sauce made from toasted almonds, garlic, parsley, and fresh tomatoes.

Prep: 15 min
Cook: 15 min
Total: 30 min

Technique to learn

Picada Finish

A traditional Spanish thickening and flavoring finish where ground nuts, herbs, garlic, and aromatics are stirred together to add texture and bright depth to roasted or pan-seared proteins.

Instructions

Step 1: Toast the almonds in a dry skillet over medium heat for 3 to 4 minutes until golden and fragrant, then set aside to cool.

Step 2: Mince the cooled toasted almonds finely, then combine them in a small bowl with chopped parsley, diced tomatoes, minced garlic, smoked paprika, apple vinegar, salt, and 1 tablespoon of olive oil to form the fresh picada sauce.

Step 3: Season the skin-on sea bass fillets generously on both sides with sea salt and black pepper.

Step 4: Heat the remaining 2 tablespoons of olive oil in a heavy skillet over medium-high heat until shimmeringly hot.

Step 5: Place the fish fillets skin-side down in the pan and press gently with a spatula for 10 seconds to prevent curling, cooking for 4 minutes until the skin is crisp.

Step 6: Flip the fillets carefully and cook for an additional 2 to 3 minutes until cooked through, then transfer to warm plates and spoon the tomato-almond picada over top.

Cooking tips

Ensure the fish skin is thoroughly dried with paper towels before cooking to achieve maximum crispness.
The almond picada can be made up to an hour in advance to let the flavors meld together.
Original home-cooking adaptation inspired by Spanish; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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