Sea Bass with Sweet Peppers
Main Dishes • Kazakhstani
Description
Sea Bass with Sweet Peppers
Ingredients
- Orange Bell Peppers 6 pieces
- Scorpion fish fillet 1⅕ kg
- Lemon 1 piece
- Spanish onions 4 heads
- Sugar 0 oz
- Olive Oil 10 fl oz
- Champagne Vinegar 10 fl oz
- Fresh basil leaves 0 oz
- Thyme 0 oz
- Smoked salt 1 tablespoon
- Cayenne Pepper a pinch
- Salt to taste
Step-by-Step Guide
Step 1
Remove the seeds from the bell pepper and cut it into strips about 4 mm wide. Slice the onion into thin half-rings.
Step 2
In a large saucepan, pour in 200 ml of olive oil and place it over low heat. Add sugar, finely chopped thyme leaves, a pinch of salt, and onion to the oil. The oil should not boil; it should only barely move in the saucepan.
Step 3
Sauté the onion for about ten minutes, then add the sweet pepper and another pinch of salt – and continue to simmer over medium heat for about ten more minutes, stirring occasionally to prevent the pepper from sticking to the bottom.
Step 4
Add vinegar, smoked paprika, and cayenne pepper to the saucepan, and cook over high heat until most of the vinegar has evaporated and the strong vinegar smell disappears. Then, you can remove the saucepan from the heat and prepare the sea bass.
Step 5
Make crosswise cuts on the skin side, season the fish with salt and pepper. Pour 50 ml of oil into a non-stick skillet, wait for it to heat up, and place the sea bass in the skillet skin-side down.
Step 6
Cook the fish on one side until the skin becomes crispy, about three to four minutes, then flip it over and cook until done on the other side for about one minute, depending on the thickness of the fillet.
Step 7
Drizzle the sea bass with lemon juice and serve it on a bed of braised onions and sweet peppers, garnishing the plates with basil leaves.
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