Sea Bass in Marinated Tomatoes with Prunes

Sea Bass in Marinated Tomatoes with Prunes

40 min
Medium
1 serv.
414 g / 1 serv.

Rating

Average rating:—

Description

Aromatic fish stewed in a marinated tomato sauce with bell pepper and prunes. Served with crispy ciabatta.

  1. Thaw and pat dry the sea bass fillet. Season with salt and pepper.
  2. Heat half of the sunflower oil in a skillet over medium heat. Fry the fish for 2-3 minutes per side until golden. Transfer to a plate.
  3. Slice the onion into thin half-rings and the bell peppers into thin strips. Mince the garlic.
  4. Heat the remaining oil in the same skillet. Sauté the onion until soft, add the peppers and cook for 3-4 minutes.
  5. Add the minced garlic and dried rosemary, cook for 1 more minute until fragrant.
  6. Halve the marinated tomatoes and add them to the skillet along with 50 ml of their brine. Pour in the remaining pickle brine.
  7. Add sugar and prunes. Bring the sauce to a boil, reduce heat and simmer for 5 minutes.
  8. Return the fish to the skillet, spoon the sauce over it. Cover and cook for another 7-10 minutes until fully cooked.
  9. Before serving, stir a knob of butter into the sauce for gloss and a softer flavor.
  10. Toast the ciabatta slices in a dry skillet or toaster.
  11. Place the fish on a plate, generously spoon the vegetable and prune sauce over it. Garnish with parsley leaves and serve with warm ciabatta.
477
115 kcal / 100 g
kcal
32.1 g
7.8 g / 100 g
Protein
38.4 g
9.3 g / 100 g
Carbohydrates
22.7 g
5.5 g / 100 g
Fats