Braised sea bass with olives
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.