1 cup finely chopped fresh flat-leaf parsley
4 cloves garlic, finely chopped
1 cup extra-virgin olive oil
Salt and freshly ground black pepper
2 roasted red bell peppers, peeled, seeded and diced
1/2 cup pitted and coarsely chopped nicoise olives
2 cloves garlic, finely chopped
1/4 cup aged sherry vinegar
1/4 cup extra-virgin olive oil
2 teaspoons honey
1 tablespoon finely chopped fresh thyme leaves
1/4 cup chopped fresh flat-leaf parsley
Pinch salt and freshly ground black pepper
1/4 cup canola oil
6 cloves garlic, peeled
1 yellow pepper, roasted, peeled and seeded
2 yellow tomatoes, halved
1 ancho chile, soaked in boiling water until soft, seeded and coarsely chopped
1 New Mexican chile, soaked in boiling water until soft, seeded and coarsely chopped
1 slice white bread, crust removed, cut into small cubes
1/2 cup white wine vinegar
1/4 cup toasted whole almonds
1 tablespoon honey
Salt and freshly ground black pepper
1 tablespoon coriander seeds
1 tablespoon fennel seeds
2 crushed garlic cloves
1 orange, juiced, flesh reserved
1 lemon, juiced, flesh reserved
1 tablespoon black peppercorns
Splash Spanish wine (recommended: Albarino)
4 (6-ounce) wild striped bass fillets, skin-on
Canola oil
Salt and freshly ground black pepper
Parsley leaves, for garnish
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