The sea bass fillet with peppers is a tasty and colorful second course. The sea bass is baked with garlic and olive oil, while the peppers are sautéed with spring onions, chili, and ground ginger. The dish is completed with a delicious fish stock and chopped fresh herbs. An explosion of Mediterranean flavors perfect for a special dinner.
Cut the sea bass fillets into uniform-sized pieces, lay them in a deep plate, season with the necessary salt, a twist of pepper, minced 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 the white membranes inside, wash them, dry them, and finally cut them into large pieces.
Also clean the chili and spring onions, finely chop the chili, and slice the spring onions thinly.
Heat the rest of the oil in a large pan and sauté the minced chili and spring onions for a few minutes over low heat.
Add the pepper strips and fish stock and cook for 15 minutes, then remove the pieces of pepper 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.
Padella
Forno
Italy
| Energy (kcal) | 78.39 |
| Carbohydrates (g) | 1.33 |
| of which Sugars (g) | 0.77 |
| Fat (g) | 1.58 |
| of which Saturates (g) | 0.39 |
| Protein (g) | 14.86 |
| Fiber (g) | 0.21 |
| Sale (g) | 0.06 |
