Fillet of sea bass with peppers
Instructions
Sea bass fillets cut into uniform size pieces, place in a deep dish, season with salt, a ground pepper, chopped garlic and two tablespoons of olive oil and let rest, covered, for a few minutes.
Meanwhile, divide in half the peppers, give them seeds and white membranes, wash them, dry them, then cut them into large chunks.
Also clean the peppers and spring onions, then finely chop the first and the second into thin slices.
You heat the rest of the oil in a large pan and soffriggetevi chopped chilli and spring onion, for a few minutes to fire.
Add ground pepper and the fish stock and simmer for 15 minutes, then remove the pieces of bell pepper and keep warm.
Put in frying pan sea bass fillets and browned on both sides for a couple of minutes, then add the peppers, sprinkle with chopped herbs and let flavour all together for 2-3 minutes.
Served piping hot.
---ADVICE.
The delicate flesh of Seabass and the intense flavor of chili peppers and form an appetizing as unusual pairing, whose success depends essentially on the perfect proportions of the various ingredients: it is critical that the strong flavors of the vegetables and spices do not cover that fish, delicate but harmonising with it.
Ingredients and dosing for 4 persons
- 800 g of sea bass fillet
- Salt
- White pepper
- 1 clove of chopped garlic
- 4 tablespoons of olive oil
- 1 red pepper
- 1 green pepper
- == 1 yellow pepper
- 1 chili
- 100 g of spring onions
- 1 pinch of ginger powder
- 6 cl of fish fumet
- 1 tablespoon of chopped fresh herbs