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Salt and Pepper Sea Bass

Cooking Tips Recipes 10 April, 2020

This is a beautiful time of year! The days are mild and warm, Spring flowers are in bloom, trees are budding or in full bloom, and birds are busy building their nests. It is the perfect time to cook an easy Salt & Pepper Sea Bass.

Couple cooking

This is also the time of year that we celebrate the wonderful Easter holidays. As a family tradition, we always use and decorate our table for special occasions with items we have gathered from our visits to Latin countries, and this time we decided to give a Peruvian touch to our Easter celebration with a beautiful table runner from Machu Picchu. 

Family sitting at the table

This recipe is one of our family-favorites and is perfect served with fresh vegetables and a side of pasta. Best of all? It only takes 15-20 minutes to prepare, and the colors, and flavors are wonderful! We hope you enjoy it as much as we do and are able to share it with your family.

Fish cooking in a skillet

With much love to all of you, our Rena Ware family!

Salt and Pepper Sea Bass

Recipe by Rena Ware International

Ingredientes

  • 6 tablespoons olive oil

  • 2 tablespoon butter

  • 1/2 large onion, chopped

  • 1/3 cup wine

  • 1 cup yellow or red peppers, chopped

  • 2 tsp each salt & pepper

  • 3/4 cup low-sodium chicken or vegetable broth

  • 2 fillets sea bass (Chilean sea bass is my fav!) approximately 1-1.5 pound total

  • 2-3 tablespoon chopped parsley

Directions

  • Chop the onion, peppers, and parsley.
  • Preheat your oven to 400°F (200°C).
  • Heat 1/2 of the olive oil in the Large Skillet over medium high heat. Add the chopped onion and sauté until it’s translucent or clear.
  • Deglaze the utensil with the wine, and then stir in the peppers and butter using a Spoonula.
  • Reduce the heat to medium and cook until the peppers are tender.
  • Add the chicken or vegetable stock, a little salt and pepper, and let the sauce reduce until it thickens a little. Rule of thumb: The sauce is the right consistency when it coats the Spoonula.
  • Add the rest of the olive oil to the utensil and heat until hot. Season the fillets generously with salt and pepper and add them slowly to the hot utensil, skin side down.
  • Cook the fillets on one side for about 6 minutes, and then flip them over. Cover the ovenproof utensil and transfer it to your 425°F (220°C) oven. Finish cooking by baking in the oven for about 4-5 minutes.
  • When done, remove the utensil from the oven, remove the cover, and pour the sauce over the top of the fish. Sprinkle a little of the chopped parsley over the fish and serve immediately.

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