Spanish · intermediate
Spanish Pan-Seared Sea Bass With Tomato And Almond Picada
Crispy pan-seared sea bass fillets topped with a vibrant Catalan-inspired picada sauce made from toasted almonds, garlic, parsley, and fresh tomatoes.
- PREP TIME
- 15 min
- COOK TIME
- 15 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Toast the almonds in a dry skillet over medium heat for 3 to 4 minutes until golden and fragrant, then set aside to cool.
- 02
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.
- 03
Season the skin-on sea bass fillets generously on both sides with sea salt and black pepper.
- 04
Heat the remaining 2 tablespoons of olive oil in a heavy skillet over medium-high heat until shimmeringly hot.
- 05
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.
- 06
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.
A LITTLE KITCHEN KNOW-HOW
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.
Notes from the kitchen
- 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.