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The rich flavour of the roasted peppers blends with basil and lemons to create a sumptuous sauce for this mild fish. A Sauvignon Blanc completes this culinary experience.
Ingredients
4 ounces (115g) roasted red peppers, fresh or canned
2 lemons, juiced
1 clove garlic
8 fresh basil leaves, patted dry
1/2 cup (120mL) extra virgin olive oil
Salt and pepper to taste (sea salt if on a corn-free diet*)
2 large Idaho potatoes
1 Tbsp (15mL) olive oil
4 5-ounce (140g) Chilean sea bass fillets, skin removed
Directions
Purée peppers in a food processor. Add lemon juice, garlic and basil. Process until smooth. With processor running, add olive oil until sauce is smooth and creamy. Season to taste with salt and pepper and set aside.
Using a sharp knife, cut potatoes, skin on, into paper-thin slices. Season fish with some of the olive oil, salt, and pepper. Arrange potato slices, overlapping, on the surface of each fillet to resemble fish scales.
Heat one tsp olive oil in a nonstick sauté pan. Place fish, potato side down, in pan and cook 5 minutes. Turn fish over and continue to cook other side about 3 minutes, or until done.
Serve accompanied by simple grilled vegetables such as eggplant or zucchini and drizzled with roasted red pepper sauce.
