Sea Bass Bourdeto with Red Pepper and Paprika
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Ingredients
- 600 g sea bass fillets
- 2 red peppers
- 1 onion
- 3 garlic cloves
- 2 tsp sweet paprika
- 400 g tinned chopped tomatoes
- 4 tbsp olive oil
Nutrition (per serving)
- Calories
- 335 kcal
- Protein
- 30.4 g
- Carbohydrate
- 12 g
- of which sugars
- 8.8 g
- Fat
- 17.9 g
- of which saturates
- 3 g
- Fibre
- 3.7 g
- Salt
- 0.29 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Thinly slice the onion and peppers, and crush the garlic.
- 2
Warm the olive oil in a wide pan and soften the onion and peppers for 8 minutes, then add the garlic and sweet paprika and cook for 1 minute.
- 3
Stir in the tinned chopped tomatoes and 100ml water. Season well and simmer for 12 minutes until thickened.
- 4
Lay the sea bass fillets in the sauce, cover and simmer gently for 6 to 8 minutes until the fish is cooked through and flakes easily.
- 5
Serve hot straight from the pan.
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