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La Belle Cuisine - More Fish Recipes
Fine Cuisine with Art Infusion "To cook is to create. And to create well...is an act of integrity, and faith."
Sea Bass with Peppers, Lemon and Olives
"A good cook is like a sorceress who dispenses
happiness." |
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Recipe of the Day Categories:
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Sea Bass with Peppers, Lemon and Olives 2 pounds sea bass fillet, skin on, bones removed 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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