Seared Fillet Of Sea Bass | Braised Peppers Basquaise
Ingredients | Peppers Basquaise
10 fillets of seabass approx. 180g
4 long sweet peppers
8 plum tomatoes (petals no skin)
2 large onions (finely sliced)
3 cloves of garlic (chopped & crushed)
50ml noilly prat
50g unsalted butter
25ml olive oil
Salt and Pepper
Method | Peppers Basquaise
In a heavy based pan heat the olive oil & butter, add the onions and sweat until soft no colour. Add the peppers and garlic sweat for a further 5 mins. Add the wine and reduce to a glace. Add the peppers season and cook over a high heat until all the liquid has evaporated. fry the sea bass on the skin side until crispy and season with salt and pepper