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Recipe by Zehava Krohn

Sea Bass with Red Pepper Sauce

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Sea Bass with Red Pepper Sauce
Parve Parve
Medium Medium
6 Servings
Allergens

No Allergens specified

50 Minutes
Diets
- Pescatarian - Gluten Free - Low Fat - Low Carb - Paleo

Ingredients

Sea Bass

  • 1 and 1/2 pounds sea bass

  • salt, for sprinkling

  • 1 teaspoon fresh lemon juice

Roasted Red Pepper Purée

  • salt, to taste

  • pepper, to taste

Directions

Prepare the Dish

1.

Preheat oven to 400⁰F.

2.

Place red pepper in oven and roast until skin is charred all over, about 35 minutes. Remove from oven and let cool. Remove the skin.

3.

Season sea bass with salt and pepper. Rub in the lemon juice.

4.

Heat olive oil in an ovenproof sauté pan. Add fish, skin side up, and cook until well browned, about 3 to 5 minutes. Flip fish and turn off heat. Place pan in oven and bake until fish is flaky, about 5 to 7 minutes.

5.

In a food processor, combine roasted red pepper, vinegar, garlic, olive oil, salt and pepper. Blend until emulsified.

6.

To plate, spoon 1 tablespoon of puree on plate and lay each sea bass portion on top. Sauce can be prepared ahead and served warm, cold, or at room temperature

Recipe tags

baked color dairy free fish gluten free lean lunch no mayo no mayonnaise non-dairy pareve parve Pesach quick-and-easy red pepper sauce red peppers roasted peppers sea bass seared super easy vegetables white fish
Sea Bass with Red Pepper Sauce

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