Place the garbanzo beans into a non-reactive pot with the olive oil & cook slowly over a low heat. Once the beans come up to a simmer, cook for 15 minutes more. Lightly oil the Sea Bass filets & season them with salt & pepper. Cook on a hot grill until just cooked through. Distribute the beans equally among 6 bowls & place the filets on top. Spoon the Romesco on top of the fish. Serve immediately. Romesco Sauce: Fry the peppers & chile flakes in 2 Tbls of olive oil until blistery. Remove them then fry 4 cloves of garlic until light brown. Add the bread & fry until crispy. Remove and set aside. Crush the remaining 4 cloves of garlic in a mortar, add the fried garlic, peppers, chile, bread, & nuts. This can be done in a blender but the consistency is better in a mortar. Peel and seed the tomato. Chop it and mix it with the other crushed ingredients. Slowly incorporate the remaining vinegar & oil. Adjust the seasoning with salt.