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.
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Recipe Information
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
- to taste Salt
- to taste Black pepper
- 1 tablespoon Fresh lemon juice
- 0.5 cups Vegetable stock
Instructions
Preheat your oven to 400°F (200°C).
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.
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.
While the peppers are cooling, season the sea bass fillets generously with salt and black pepper on both sides.
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.
Peel the charred skin off the cooled peppers, remove the seeds and stems, and transfer the flesh to a blender or food processor.
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.
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.
To serve, plate each sea bass fillet with a generous spoonful of the spicy roasted bell pepper sauce. Garnish with the remaining parsley.
Serve immediately with your choice of sides, such as roasted vegetables or a fresh green salad.
Nutrition Facts
Calories |
1326 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.5 g | 116% | |
| Saturated Fat | 16.2 g | 81% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 2933 mg | 128% | |
| Total Carbohydrate | 40.2 g | 15% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 10.9 g | ||
| Protein | 88.2 g | 176% | |
| Vitamin D | 20.0 mcg | 100% | |
| Calcium | 130 mg | 10% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 2502 mg | 53% | |
*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.
