Sea Bass with Cocktail Tomatoes and Olives

Ingredients

• 800 g sea bass fillet (ready to cook)
• 300 g cherry tomatoes
• 1 red bell pepper
• 1 yellow bell pepper
• 2 sage leaves
• 200 ml white wine
• 4 tbsp olive oil
• Salt
• Pepper (freshly ground)
• chili flakes

Instructions

1. 1.

   Wash the sea bass fillets, pat dry and cut into 8 evenly sized pieces.

2. 2.

   Rinse the cherry tomatoes.

3. 3.

   Peel the bell peppers, halve them, remove seeds and cut into large chunks.

4. 4.

   Remove sage leaves and roughly chop them.

5. 5.

   Place tomatoes with peppers, sage, and white wine in a heatproof dish, season with salt and pepper, then lay the fish pieces on top. Drizzle with olive oil, season again, sprinkle chili flakes. Bake in a preheated oven at 200°C (top/bottom heat) for about 15-20 minutes, basting the fish several times with the liquid. Taste and serve.