main · Cooking course

Serves 1

Ingredients

• Sea bass fillet — 2 pcs
• Red bell pepper (red) — 6 pcs, sliced into strips
• Olive oil — 250 ml
• Sweet paprika — 1 tsp
• Red onion — 4 pcs, finely sliced
• Thyme — 10 g
• Sugar — 50 g
• White wine vinegar — 300 g
• Basil — 1 bunch
• Lemons — 1 pc
• Salt — to taste
• Vegetable oil — 50 ml
• White pepper — to taste

Instructions

Garnish — red pepper relish

1. In a small saucepan layer the pepper strips, red onion, and thyme sprigs.
2. Cover with olive oil and vinegar; salt, pepper, sugar; stir.
3. Put on low heat — make sure most of the pepper is submerged in the marinade. 40 min below medium heat.
4. Take off the heat. Lift the peppers out — tip into a sieve.
5. Take a few basil leaves, roll them into a tight log and slice into chiffonade.
6. Place the peppers in a bowl, sprinkle with paprika (smoked), a touch of sugar, salt, and white pepper. Add the basil. Stir and let stand.

Fish

1. Score the skin of the fillet with shallow cross-cuts so it doesn’t curl.
2. Heat vegetable oil hard in a pan; place the fish skin-down.
3. Sear 1 min on the skin and 30 sec on the flesh.

Serving

1. Mound the relish in the centre of the plate.
2. Place the fish on top.
3. Finish with a few whole basil leaves.