Peperonata is a simple prepare in advance sauce that’s a perfect marriage for a fish like sea bass and other species you can make it well in advance a few days even and keep it in the fridge for a few days. You can serve the peperonata hot or room temperature up to you.
4 fillets of sea bass
Sea salt and freshly ground white pepper
A little olive oil
For the peperonata
50ml olive oil
1 medium red onion, peeled, halved and finely chopped
2 cloves of garlic, peeled and grated
1 tsp tomato purée
2 long red peppers, halved, seeds and stem removed and cut into rough 1cm dice
2 tomatoes, quartered, seeded and cut into rough 1 cm dice
A small handful of fresh oregano or marjoram, chopped
Preheat the oven to 200C/185C fan/gas mark 6
Gently cook the onion and garlic in the olive oil for 2-3 minutes until soft
Then add the peppers, season and continue cooking with a lid on for 5-6 minutes, stirring every so often.
Then add the tomatoes and oregano and continue cooking for another 2-3 minutes.
Re season if necessary and put to one side.
Season the sea bass fillets and place on a baking tray skin side up, spoon over a little olive oil and cook in the oven for 6-8 minutes until just cooked.
To serve spoon the peperonata onto serving plates and place the fish on top.
