Sea bass fillet with peppers is a tasty and colorful main course. The sea bass is cooked in the oven 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 fumet and chopped fresh herbs. An explosion of Mediterranean flavors perfect for a special dinner.
Cut the sea bass fillets into pieces of uniform size and place them in a deep plate; season with the required amount of salt, a grind of white pepper, the minced garlic and two tablespoons of olive oil, then let them rest covered for a couple of minutes.
Meanwhile, halve the peppers, remove the seeds and the white inner membranes, wash and dry them, and finally cut them into large pieces.
Also clean the chili pepper and the spring onions; finely chop the former and slice the latter thinly.
Heat the remaining oil in a large pan and sauté the chopped chili and spring onions for a few minutes over low heat.
Add the pepper segments and the fish fumet and cook for 15 minutes, then remove the pepper pieces and keep them warm.
Put 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 |
