Paprika Sea Bass with Red Pepper Relish
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 Sea Bass fillets150ml Olive Oil4 large pinches Smoked Paprika1/2 tsp Salt1/2 tsp Black PepperFor the Relish:300ml Olive Oil3 Red Onions, very thinly sliced1 tbsp Fresh Thyme Leaves, chopped1 tsp Splenda2 tsp Salt8 Red Peppers, cut into julienne strips2 pinches Cayenne Pepper300ml White Wine Vinegar12 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.
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.
Nutritional Info Amount Per Serving
- Calories: 1,229.0
- Total Fat: 115.8 g
- Cholesterol: 53.5 mg
- Sodium: 1,549.6 mg
- Total Carbs: 27.6 g
- Dietary Fiber: 6.6 g
- Protein: 27.1 g
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