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This recipe, combining the texture of sea bass with the strength of peppers and tomato, harmonizes perfectly with Rioja Crianza red wines.
Braised Sea Bass with Olives
Preparation
Peel the onions and cut into strips.
Wash and chop up the peppers.
Heat three or four tablespoons of extra virgin olive oil in a frying pan and fry the onion, peppers and unpeeled garlic cloves.
Peel and dice the tomato and add to the pan with the black olives and the sprigs of thyme.
Add the tomato sauce.
Place the filleted sea bass on top of the vegetables. Pour over the wine and cook for another seven minutes, covered, until the fish takes on a glossy, white colour and flakes easily.
Serve the sea bass on the vegetables.
1 hour and 15 minutes
- 1 sea bass of approximately
- 15 black olives
- 1 onion
- 1 green pepper
- 1 red pepper
- 1 ripe tomato
- 2 garlic cloves
- 1 thyme sprigs
- 1 sprig of summer savoury
- 1 glass of white wine
- 3 tbs tomato sauce
- Salt and pepper
- 1 sea bass of approximately
- 15 black olives
- 1 onion
- 1 green pepper
- 1 red pepper
- 1 ripe tomato
- 2 garlic cloves
- 1 thyme sprigs
- 1 sprig of summer savoury
- 1 glass of white wine
- 3 tbs tomato sauce
- Salt and pepper
- 1 sea bass of approximately
- 15 black olives
- 1 onion
- 1 green pepper
- 1 red pepper
- 1 ripe tomato
- 2 garlic cloves
- 1 thyme sprigs
- 1 sprig of summer savoury
- 1 glass of white wine
- 3 tbs tomato sauce
- Salt and pepper
Wine match