A light, juicy dish of sea bass cooked gently in a small amount of liquid with tomatoes, peppers, and garlic. This olive-oil preparation preserves the fish’s delicate texture without frying and is easy on the stomach.
Heat the olive oil in a pot and sauté the onion and garlic until softened. Add the tomatoes and peppers and cook until some of their liquid has evaporated.
Arrange the sea bass fillets over the vegetables and season with salt and black pepper. Pour the lemon juice and a little hot water around the edge of the pot.
Cover and cook over low heat until the fish turns opaque and flakes easily. Caution: Do not stir; gently shake the pot to distribute the sauce.
Turn off the heat and let the dish rest, covered, for a few minutes. Sprinkle with parsley and serve.
Important: Braise the fish over low heat with a small amount of liquid rather than plenty of water; it steams instead of boiling and is less likely to fall apart. Place the fish on top of the vegetables, not on the bottom of the pot. Contains fish. Check packaged ingredients for other allergens.
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