The sea bass fillet with peppers is a tasty and colorful main course. The sea bass is baked with garlic and olive oil, while the peppers are sautéed in a pan with spring onions, hot chili pepper, and ground ginger. The dish is completed with a delicious fish stock and chopped fresh herbs. A burst of Mediterranean flavors perfect for a special dinner.
Cut the sea bass fillets into evenly sized pieces, place them in a deep dish, season with the necessary salt, a grind of pepper, chopped garlic, and two tablespoons of olive oil, and let them rest covered for a couple of minutes.
Meanwhile, cut the peppers in half, remove the seeds and white membranes, wash them, dry them, and finally cut them into large pieces.
Also clean the chili pepper and spring onions, then finely chop the former and slice the latter into thin rings.
Heat the remaining oil in a large pan and sauté the chopped chili pepper and spring onions for a few minutes over low heat.
Add the bell pepper strips and fish stock and cook for 15 minutes, then remove the pepper pieces and keep them warm.
Place the sea bass fillets in the pan and brown them on both sides for a couple of minutes, then add the peppers.
Pan
Oven
Italia
| Energy (kcal) | 171.63 |
| Carbohydrates (g) | 12.06 |
| of which Sugars (g) | 12.02 |
| Fat (g) | 5.91 |
| of which Saturates (g) | 1.21 |
| Protein (g) | 14.21 |
| Fiber (g) | 8.05 |
| Sale (g) | 0.04 |
