Mediterranean Style Braised Sea Bass
Ingredients:
3 large sweet red peppers
1 kilo fillets of sea bass
1 medium onion, sliced
1/4 cup olive oil
1/4 cup dry white vermouth
pinch of saffron salt and freshly ground pepper
225 gr. angel hair pasta
25 – 50 gr. extra virgin olive oil
Preparation:
Place the peppers on a pan in an oven that has been preheated to 180ø Celsius
for about 1 hour.
Remove the peppers from the onion, cover them with a towel and let them stand
until completely cool.
Peel and thinly slice the peppers.
In a skillet with an oven proof handle heat the olive oil and in this cook the onions
over a low flame.
When the onions soften (about 5 minutes), add the vermouth and saffron.
Let the mixture simmer for 5 minutes longer and then stir in the sliced peppers.
Place the fish on top of the mixture and season it to taste with salt and pepper.
Cover the pan with aluminium foil and bake in an oven that has been preheated
to 190 degrees Celsius (375 Fahrenheit) until the fish is done (about 15 minutes).
While the fish is baking, boil the pasta according to the instructions on the
package and drain well.
Carefully transfer the fish to pre-warmed serving plates.
Toss the pasta with the peppers and sauce left in the skillet.
Drizzle the fish over with olive oil and serve together with the pasta.
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