Paprika Sea Bass with Red Pepper Relish

4 Sea Bass fillets
150ml Olive Oil
4 large pinches Smoked Paprika
1/2 tsp Salt
1/2 tsp Black Pepper
For the Relish:
300ml Olive Oil
3 Red Onions, very thinly sliced
1 tbsp Fresh Thyme Leaves, chopped
1 tsp Splenda
2 tsp Salt
8 Red Peppers, cut into julienne strips
2 pinches Cayenne Pepper
300ml White Wine Vinegar
12 Basil Leaves

Step 1: For the red pepper relish, pour olive oil into a pan ass onions, thyme, Splenda and half the salt. Simmer for 5-8 minutes. Ass the peppers, remaining salt, paprika and cayenne pepper. Cover and sweat over a medium heat for 10-12 minutes. Add the vinegar and cook until reduced to nothing, then set aside.
Step 2: Place the sea bass skin side up and, using a sharp knife, make four evenly spaced slashes through the skin. Whisk 50ml of olive oil with paprika and brush over the skin side of the fish. Season well.
Step 3: Heat the remaining olive oil. Cook the sea bass fillets skin side down for 4-5 minutes until the skin is crispy. Turn over and cook for a further 2 minutes. Spoon the relish on a plate and place the sea bass fillet on top.
Serve with a handful of basil leaves.

Serving Size: serves 4

Number of Servings: 4

Recipe submitted by SparkPeople user SOMEJUNK.