Seabass
Seabass on braised pepper vegetables from Spoonsparrow: This Mediterranean seabass dish contains everything that makes Mediterranean cuisine so healthy.
Ingredients
- 2 onions
- 2 Garlic cloves
- 800 g Turkish bell pepper (8 small Turkish bell peppers)
- 4 tbsp olive oil
- Salt
- Pepper
- 100 ml cranberry juice
- 100 ml Vegetable broth
- 425 g canned pizza tomatoes
- 1 tbsp coriander seeds
- 1 tsp black peppercorns
- 600 g seabass fillet
- 40 g capers (jarred)
- 50 g green olives (pitted)
- 3 basil stems
Instructions
-
1.
Peel and finely chop onions and garlic.
-
2.
Halve the bell peppers lengthwise, remove seeds, and wash them.
-
3.
Heat 2/3 of the oil in a sealable Dutch oven. Sauté onions and garlic over medium heat for 3–4 minutes until translucent.
-
4.
Add pepper strips and continue sautéing for another 3–4 minutes.
-
5.
Season with salt and pepper, then deglaze with cranberry juice.
-
6.
Add vegetable broth and tomatoes, cover, and simmer on medium heat for 15 minutes.
-
7.
Meanwhile, crush coriander seeds and peppercorns in a mortar.
-
8.
Wash the seabass fillet, pat dry, and cut into ~50 g pieces. Sprinkle with the crushed spices.
-
9.
Heat remaining oil in a heavy skillet over high heat and quickly sear the fish pieces all around until just browned; cook as briefly as possible to avoid toughness.
-
10.
Add capers and olives to the Dutch oven with the vegetables, season with salt and pepper.
-
11.
Place the fish pieces on top of the vegetables, cover, and simmer for an additional 7–8 minutes. Wash basil, shake dry, tear leaves roughly, and sprinkle over the fish at the end of cooking.
