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    • Sea Bass with Roasted Red Pepper Sauce

    Mark Sharron
    Easy
    45 minutes
    02-Apr
    Sea Bass with Roasted Red Pepper Sauce is an easy and delicious dish that is sure to impress any dinner guest. This dish is made with fresh sea bass fillets, roasted red peppers, garlic, oregano, capers, white wine, and lemon juice. The combination of flavours creates a unique and flavorful sauce that perfectly complements the delicate texture of the sea bass. This dish is low in fat and calories and is a great way to enjoy a healthy meal.        
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    Ingredients

    • 4 (6-ounce) sea bass fillets
    • 2 tablespoons olive oil
    • 2 cloves garlic, minced
    • 1/2 teaspoon dried oregano
    • 1/4 teaspoon salt
    • 1/4 teaspoon freshly ground black pepper
    • 2 red bell peppers, roasted, peeled, seeded, and chopped
    • 1/2 cup dry white wine
    • 1/4 cup freshly squeezed lemon juice
    • 2 tablespoons chopped fresh parsley
    • 2 tablespoons capers, drained
    • 2 tablespoons butter, cut into small pieces
    • Lemon wedges, for garnish

    Method

    • Sea Bass with Roasted Red Pepper Sauce - Step-by-Step Method
    • Preheat your oven to 200°C (400°F) for later use.
    • Pat sea bass fillets dry with paper towels and set aside.
    • Season both sides of sea bass fillets with salt, black pepper, and dried oregano.
    • Parallel: Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat.
    • Parallel: In a small saucepan, heat remaining 1 tablespoon olive oil over medium heat.
    • Place sea bass fillets, skin-side down (if skin on), in the hot skillet and sear for 2-3 minutes, until golden.
    • Turn the fillets and immediately transfer the skillet to the oven.
    • Roast sea bass for 6–8 minutes until just cooked through and opaque.
    • While fish roasts, add minced garlic to the saucepan and sauté for 30 seconds until fragrant.
    • Add chopped roasted red peppers to the saucepan and cook for 2 minutes, stirring gently.
    • Pour in dry white wine, increase the heat, and simmer for 2 minutes to reduce.
    • Add lemon juice and capers, and simmer for 1 more minute to blend flavors.
    • Reduce pan heat to low and stir in butter pieces, swirling pan until butter melts and sauce thickens slightly.
    • Remove pan from heat and stir in chopped fresh parsley.
    • Remove sea bass from oven; let rest 1 minute.
    • Spoon roasted red pepper sauce onto each serving plate to create a base.
    • Place a sea bass fillet on top of the sauce on each plate.
    • Garnish finished dish with lemon wedges and a light sprinkling of fresh parsley if desired.
    • Serve immediately, ideally with light sides such as steamed vegetables or a green salad.