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Sea Bass with Peppers, Lemon and Olives



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"The whole Mediterranean, the sculpture, the palms, the gold beads, the bearded heroes, the wine, the ideas, the ships, the moonlight, the winged gorgons, the
bronze men, the philosophers - all of it seems to rise in the sour, pungent taste
of these black olives between the teeth. A taste older than meat, older than wine.
A taste as old as cold water."

~ Lawrence Durrell

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Sea Bass with Peppers, Lemon and Olives
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2 pounds sea bass fillet, skin on, bones removed
6 tablespoons olive oil
4 small boiling potatoes, finely chopped
1 onion, chopped
1 carrot, chopped
2 red or yellow bell peppers, thinly sliced
2 tomatoes, peeled, seeded, chopped
1 cup chicken stock
1/2 cup green olives, pitted, cut into eighths
2 garlic cloves, minced
2 teaspoons capers, chopped
1 bouquet garni (6 parsley sprigs,
4 thyme sprigs, 1/2 bay leaf)
2 tablespoons butter
2 tablespoons fresh lemon juice
2 teaspoons minced lemon zest

Score skin on side of fish in 1/4-inch deep crosshatch pattern. Brush with
3 tablespoons olive oil and season with salt and pepper. Heat remaining 3 tablespoons olive oil in heavy large skillet over high heat. Add fish, skin
side down, and cook until golden brown, about 1 minute. Remove fish
and set aside. Reduce heat to medium. Add potatoes, onion and carrot
to skillet. Cover and cook 1 minute. Add the sliced peppers, chopped
tomatoes, chicken stock, olives, garlic, capers and bouquet garni. Cover
and cook until vegetables are almost tender, 15 minutes. Place fish, skin
side up, atop vegetables. Cover and cook until fish is opaque, about 10
minutes. Transfer fish to serving platter.
Whisk butter, fresh lemon juice and lemon zest into vegetables. Season
to taste with salt and pepper. Remove bouquet garni and discard. Spoon vegetables and sauce over fish and serve. Serves 4.

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