1. Peel the onions & cut into strips. Wash & chop up the peppers. 2. Heat 3-4 tbsp of extra virgin olive oil in a frying pan & fry the onion, peppers & unpeeled garlic cloves. 3. Peel & dice the tomato & add to the pan w/the olives & sprigs of thyme. 4. Add the tomato sauce. 5. Place the filleted sea bass on top of the vegetables. Pour over the wine & cook for another 7 min (covered) until the fish takes on a glossy, white colour & flakes easily. 6. Serve the sea bass atop the vegetables. 7. NOTE #1: It's prob just me over-thinking this prep, but I'd be inclined to peel & slice (or chop) the garlic cloves vs leaving them in the dish whole & unpeeled. Just a thought. 8. NOTE #2: Unless I missed some details, the recipe didn't include the size of the sea bass or the # of servings. I suppose the latter depends largely on the former, but I'll try to research the average size of sea bass off the coast of Spain & amend this recipe as needed. ---------------------------------------------------------------------------
Nutrition
Ingredients
