Sea Bass with Spicy Roasted Bell Pepper Sauce

Elevate your dinner table with this vibrant and flavorful Sea Bass with Spicy Roasted Bell Pepper Sauce, a recipe that combines perfectly crisped sea bass fillets with a smoky, tangy, and mildly spicy sauce. The sauce, made from roasted red and yellow bell peppers blended with garlic, smoked paprika, and a hint of red chili flakes, offers a delicious depth of flavor that complements the delicate, flaky fish. This elegant dish is surprisingly simple to prepare, with the sea bass pan-seared to golden perfection while the peppers roast in the oven. Finished with a touch of fresh lemon juice and parsley, this recipe is perfect for impressing guests or treating yourself to a gourmet meal at home. Serve with roasted vegetables or a crisp green salad for a dish that marries bold flavors and healthy ingredients with restaurant-quality finesse.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 4 pieces Sea bass fillets, skin-on
• 2 pieces Red bell peppers
• 1 piece Yellow bell pepper
• 5 tablespoons Olive oil
• 3 cloves Garlic cloves, minced
• 0.5 teaspoons Red chili flakes
• 0.75 teaspoons Smoked paprika
• 2 tablespoons Fresh parsley, chopped
• 0 to taste Salt
• 0 to taste Black pepper
• 1 tablespoon Fresh lemon juice
• 0.5 cups Vegetable stock

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Place the red and yellow bell peppers on a baking sheet lined with parchment paper. Drizzle 2 tablespoons of olive oil over the peppers, and roast in the oven for 20-25 minutes, turning them halfway, until their skins are charred and blistered.

Step 3

Remove the peppers from the oven and transfer them to a bowl. Cover the bowl tightly with plastic wrap and let the peppers steam for 10 minutes. This will make peeling the skins easier.

Step 4

While the peppers are cooling, season the sea bass fillets generously with salt and black pepper on both sides.

Step 5

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Place the sea bass fillets skin-side down in the pan, and cook for 4-5 minutes until the skin is crispy. Flip and cook the other side for an additional 2-3 minutes, or until the fish is cooked through. Remove the fillets from the skillet and set aside on a plate.

Step 6

Peel the charred skin off the cooled peppers, remove the seeds and stems, and transfer the flesh to a blender or food processor.

Step 7

Add the minced garlic, red chili flakes, smoked paprika, a pinch of salt, vegetable stock, and the remaining 1 tablespoon of olive oil to the blender. Puree until smooth. Taste and adjust seasoning as needed.

Step 8

Pour the bell pepper sauce into a small saucepan and warm it over low heat. Stir in the lemon juice and half of the chopped parsley.

Step 9

To serve, plate each sea bass fillet with a generous spoonful of the spicy roasted bell pepper sauce. Garnish with the remaining parsley.

Step 10

Serve immediately with your choice of sides, such as roasted vegetables or a fresh green salad.

Nutrition Facts

Serving size	(1052.9g)

Amount per serving	% Daily Value*
Calories	1326.1

Total Fat 90.5g	0%
Saturated Fat 16.2g	0%
Polyunsaturated Fat 7.0g
Cholesterol 200mg	0%
Sodium 2933.4mg	0%
Total Carbohydrate 40.2g	0%
Dietary Fiber 10.1g	0%
Total Sugars 10.9g
Protein 88.2g	0%

Vitamin D 800IU	0%
Calcium 129.9mg	0%
Iron 5.4mg	0%
Potassium 2502.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 61.3%

Protein: 26.6%

Carbs: 12.1%