Sea Bass with Sicilian Pepper Sauce
Delight your taste buds with the vibrant flavors of Sea Bass with Sicilian Pepper Sauce—a Mediterranean-inspired dish that's as elegant as it is easy to prepare. This recipe features perfectly pan-seared sea bass fillets, with crispy golden skin and tender, flaky flesh, topped with a rich, velvety sauce made from roasted red bell peppers, garlic, capers, and a splash of red wine vinegar. The bold Sicilian pepper sauce is complemented by juicy cherry tomatoes and fresh basil, adding a burst of freshness to every bite. With a prep time of just 15 minutes and a cooking time of 25 minutes, this dish is ideal for weeknight dinners or special occasions. Serve it with steamed vegetables or herbed couscous for a complete, flavor-packed meal. Perfect keywords: Sicilian pepper sauce, pan-seared sea bass, Mediterranean-inspired recipe, roasted red pepper sauce.
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Recipe Information
Ingredients
- 4 pieces Sea bass fillets
- 4 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 large Red bell peppers
- 3 cloves Garlic cloves
- 2 tablespoons Capers
- 1 tablespoon Red wine vinegar
- 6 leaves Fresh basil leaves
- 1 cup Cherry tomatoes
- 1 whole Lemon
Instructions
Preheat your oven to 400°F (200°C). Place the red bell peppers directly on the oven rack and roast them for 15-20 minutes, turning occasionally, until the skins are charred and the flesh is soft.
Once the peppers are roasted, remove them from the oven and place them in a bowl. Cover the bowl tightly with plastic wrap and let the peppers steam for 10 minutes. This will make the skin easier to remove.
While the peppers steam, pat the sea bass fillets dry with paper towels. Season both sides with 1/2 teaspoon of the salt and 1/4 teaspoon of black pepper.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Place the sea bass fillets skin-side down in the skillet and cook for 4-5 minutes, until the skin is crispy. Flip the fillets and cook for another 3-4 minutes, until the fish is opaque and flakes easily with a fork. Remove the fillets from the skillet and set aside.
Peel the skins off the roasted peppers and discard the stems and seeds. Add the roasted peppers, garlic cloves, capers, red wine vinegar, and the remaining 1/2 teaspoon of salt to a blender. Blend until smooth. Slowly drizzle in 2 tablespoons of olive oil while blending to create a silky sauce.
Pour the Sicilian pepper sauce into a small saucepan and heat over low heat. Add the cherry tomatoes and cook for 2-3 minutes until they soften slightly.
Serve the sea bass fillets on a plate and spoon the Sicilian pepper sauce generously over each fillet. Garnish with fresh basil leaves and a squeeze of lemon juice for brightness.
Enjoy your Sea Bass with Sicilian Pepper Sauce alongside a side of steamed vegetables or herbed couscous.
Nutrition Facts
Calories |
1184 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.6 g | 97% | |
| Saturated Fat | 13.5 g | 68% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 192 mg | 64% | |
| Sodium | 3062 mg | 133% | |
| Total Carbohydrate | 37.8 g | 14% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 18.6 g | ||
| Protein | 87.3 g | 175% | |
| Vitamin D | 32.0 mcg | 160% | |
| Calcium | 128 mg | 10% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 2818 mg | 60% | |
*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.
