A light, juicy braised dish in which sea bass is cooked in its own steam with a little water, tomatoes, peppers, and garlic. Prepared with olive oil and without frying, this method preserves the fish's delicate texture and is easy on the stomach.
Heat olive oil in a pot and sauté the onion and garlic until softened, add the tomatoes and peppers and cook until the liquid slightly reduces.
Arrange the sea bass fillets over the vegetables, sprinkle with salt and black pepper, and add lemon juice and a little hot water along the edge.
Cover with the lid and cook over low heat until the fish turns opaque and the flesh separates easily. Careful: Do not stir; gently shake the pot so the sauce spreads.
Turn off the heat and let it rest covered for a few minutes, then sprinkle with parsley and serve.
Important: Cook the poached dish with a small amount of liquid rather than lots of water, over low heat; the fish isn't boiled in water but steamed, so it stays intact. Place the fish on top of the vegetable bed, not directly on the bottom of the pot. Contains fish.
In the last few minutes of cooking, turn off the heat and let the fish rest with the lid closed; the residual heat finishes cooking it perfectly without drying out the flesh.
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