Ingredients
- 2 red pepper
- 2 tbsp olive oil
- 1 shallot minced
- 3 tbsp white wine
- 6 tbsp chicken stock
- 1 pinch salt to taste
- 1 pinch pepper to taste
- 1 tsp lemon juice to taste
- 1 lb sea bass 4 fillets, 4 oz each
Servings: servings
Instructions
- Heat the oven to 400°F/200°C. Set the peppers on a baking sheet and roast until the flesh is soft and the skin puckered, 35 to 45 minutes. Remove from the oven and put in a bowl covered with plastic wrap. Set aside 10 minutes to sweat. Remove the wrap, peel and seed the pepper. Cut the flesh into pieces and set aside.
- Heat the oil in a sauté pan. Add the shallot and cook until soft. Deglaze with white wine and cook one minute. Add the stock and the cooked red pepper. Cook 5 minutes. Cool slightly, and purée in the blender. Season with salt, pepper and lemon juice, and transfer to a small saucepan to reheat in a few minutes.
- Cook the fish: Season the filets with salt and pepper. Heat the butter and oil in a skillet. Fry on both sides until golden and cooked through, about four minutes per side. Serve with red pepper sauce.
Recipe Notes
http://www.foodnetwork.ca/recipes/Main/Vegetables/recipe.html?dishid=10333