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Recipe Detail Page
Sea Bass with Sweet & Sour Spanish Peppers
Summer 2017
European sea bass, or branzino, is a mild, flaky white fish with skin that cooks up crisp and delicious over a hot grill. Served over silky flavourful peppers, the fillets make a great lunch. You can make it heartier by serving with rice or a green salad.
Serves 4
2 tbsp (30 mL) olive oil
4 large red peppers, stemmed, seeded, cut into ½ inch wide (1 cm) strips
1 tbsp (15 mL) tomato paste
5 cloves garlic, thinly sliced
2 bay leaves
4 oil-packed anchovy fillets, chopped
1 tsp (5 mL) smoked paprika
¼ cup (60 mL) sherry vinegar
1 tbsp (15 mL) sugar
1 cup (250 mL) water
4 skin-on European sea bass fillets, each 5 to 6 oz (150 to 175 g)
Salt and freshly ground black pepper
1. Heat oil over medium-high in a large skillet; add peppers and cook, stirring occasionally, for 5 to 6 minutes, until peppers are lightly golden. Stir in tomato paste and garlic; cook until tomato paste is caramelized, 3 to 4 minutes longer.
2. Add bay leaves, anchovy, smoked paprika, sherry vinegar, sugar and water; stir to dissolve sugar. Bring to a boil, reduce heat to low, cover and simmer for 18 to 20 minutes (checking on moisture periodically—if pan becomes dry, add a small quantity of water to prevent scorching), or until peppers are very soft and sauce is thickened and glossy.
3. Preheat grill to 400°F (200°C).
4. Season fish with salt and pepper. Grill, skin-side down, with the lid closed for 6 to 7 minutes or until skin is crisp and fish is opaque. Turn peppers out onto a platter or divide between individual plates and top with fish.
Serves 4
