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