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Sea Bass Fillet with Bell Peppers

Sea Bass Fillet with Bell Peppers

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4 Sea Bass fillets from one of the Blue Island Fish Markets
1 red pepper
1 green pepper
1 yellow pepper
1 onions, finely chopped
1 clove garlic
2 tomatoes, diced
1 cup olive oil
1 teaspoon oregano

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Sea Bass Fillet with Bell Peppers

  • Main Course
Cooking Methods:
  • Portions: 2
  • Μέτρια




Cut the peppers into thin strips and put to one side. Then cut the onion into slices and finely chop the garlic.

In a thick-bottomed frying pan warm a little olive oil. Season the fillets with salt and pepper and sauté lightly. Remove from the frying pan and place in a baking tray side-by-side. Then, in the same frying pan lightly sauté the onion and garlic. As soon as they start reducing, add the peppers and sauté them lightly. Then add the tomato and oregano, season with salt and pepper, stir for a while and turn off the heat.

Spread the peppers over half the fillets in the pan and cover them with the remaining halves. Baste with oil and place in hot oven for 7 minutes.

Serve on a layer of boiled potatoes.

Bon appétit!

From Chef Christos Christodoulou

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