Sweet and Sour Sea Bass

Ingredients

• 4 sea bass fillets (about 6 ounces/170g each) 4 sea bass fillets (about 6 ounces/170g each)
• 1/4 cup (60ml) white wine vinegar 1/4 cup (60ml) white wine vinegar
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1/4 cup (60ml) water 1/4 cup (60ml) water
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, thinly sliced 1 onion, thinly sliced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced 1 green bell pepper, thinly sliced
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 20g, 15g
• Protein: 30g
• Fiber: 3g
• Salt: 0.5g

Preparation

1. 1.
   In a small saucepan, combine the white wine vinegar, sugar, and water. Bring to a boil over medium heat, stirring until the sugar has dissolved. Reduce the heat to low and simmer for 5 minutes. Set aside.
2. 2.
   Heat olive oil in a large skillet over medium heat. Add the onion, garlic, and bell peppers. Sauté until the vegetables are softened, about 5 minutes.
3. 3.
   Push the vegetables to one side of the skillet and add the sea bass fillets, skin side down. Cook for 4-5 minutes until the skin is crispy and golden brown. Flip the fillets and cook for an additional 2-3 minutes until cooked through.
4. 4.
   Stir in the tomato paste and dried oregano, coating the vegetables and fish evenly. Pour the prepared sweet and sour sauce over the fish and vegetables. Simmer for 2-3 minutes to allow the flavors to meld together.
5. 5.
   Season with salt and pepper to taste. Garnish with fresh parsley.
6. 6.
   Serve the Sweet and Sour Sea Bass hot with steamed vegetables or roasted potatoes on the side.

Treat your ingredients with care...

• Sea bass — Ensure that the sea bass fillets are fresh and of high quality. Pat them dry with a paper towel before cooking to achieve a crispy skin.
• White wine vinegar — Use a good quality white wine vinegar to achieve the desired tanginess in the sauce.
• Bell peppers — Choose firm and vibrant bell peppers for the best flavor and texture.
• Tomato paste — Opt for a tomato paste that is rich and concentrated to enhance the flavor of the dish.
• Fresh parsley — Finely chop the fresh parsley just before garnishing to preserve its vibrant color and fresh taste.

Tips & Tricks

• For a spicier kick, add a pinch of red pepper flakes to the sauce.
• If sea bass is not available, you can substitute it with other white fish such as cod or halibut.
• Adjust the sweetness and tanginess of the sauce according to your preference by adding more or less sugar and vinegar.
• To make the dish more colorful, use a mix of different colored bell peppers.
• Serve the Sweet and Sour Sea Bass with a squeeze of fresh lemon juice for an extra burst of flavor.

Serving advice

Serve the Sweet and Sour Sea Bass as the main course of a delicious Italian-inspired dinner. Plate the fish fillets with a generous amount of the tangy sauce and garnish with fresh parsley. Pair it with a side of steamed vegetables or roasted potatoes to complete the meal.

Presentation advice

To present the Sweet and Sour Sea Bass beautifully, place the crispy sea bass fillets on a plate and spoon the colorful bell peppers and sauce over them. Garnish with fresh parsley for a pop of green. Serve it on a white or colorful plate to enhance the visual appeal.