Braised Black Sea Bass

 

A quick braise adds flavor to fish while keeping it tender and moist. Sweet bell peppers, onion, garlic, and tomatoes help make a brothy sauce that’s so good you’ll want to serve the dish with crusty bread to mop it all up.

What you will need

4 6-oz. black sea bass fillets (or cod or haddock), preferably skin on and scaled

Kosher salt and freshly ground black pepper

2 Tbs. plus 2 tsp. extra-virgin olive oil

2 medium red bell peppers, thinly sliced (about 2 cups)

1 large white onion, thinly sliced (about 2 cups)

3 medium cloves garlic, thinly sliced

1 14.5-oz. can diced tomatoes

1 cup dry white wine

2 dried bay leaves

1 pint cherry tomatoes, halved

1/4 cup chopped fresh flat-leaf parsley (optional)

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