Buy all ingredients right below the recipe
Ingredients
- 2 sea bass fillets (approx. 150 g)
- 2 yellow bell peppers
- 2 red bell peppers
- 165 ml extra virgin olive oil
- 3 tbsp lemon juice
- 3 garlic cloves
- 200 g black olives (pitted)
- 1 red chili pepper
- 1 tbsp brown cane sugar
- 1 handful flat-leaf parsley
- 5 sprigs fresh thyme
- 10 sage leaves
- Salt
- Black pepper
Marinating & Preparation
- 1In a bowl, combine 150 ml of olive oil with the crushed garlic, finely chopped herbs (thyme, sage), cane sugar, finely chopped chili pepper, and a pinch of salt. Marinate the sea bass fillets in this mixture for at least three hours in the refrigerator.
Confit the Fish
- 1Preheat the oven to 150 degrees Celsius (top/bottom heat). Place the fish along with the entire marinade into a small baking dish and gently cook (confit) for about 30 minutes.
Prepare the Bell Pepper Salad
- 1Preheat the oven to 240 degrees Celsius on grill function. Wash the bell peppers and roast them whole on a baking sheet lined with parchment paper for about 30 minutes. Turn them several times until the skin is dark to black all around.
- 2Remove the roasted bell peppers from the oven, place them in a bag, and seal it. Let them cool, then peel off the skin, remove the seeds, and cut the flesh into cubes. Combine the bell pepper cubes with the sliced olives, chopped parsley, lemon juice, and the remaining olive oil (15 ml). Season with salt and pepper and chill in the refrigerator. Serve the salad with the freshly confited sea bass.
Tip
For a particularly intense aroma, you can also roast the bell peppers directly over a gas flame until the skin blisters.
Serve with a piece of crusty baguette to soak up the delicious herb oil.
Gurkerl Küche
Servieren Sie den Fisch mit einem Glas kühlem Weißwein und etwas knusprigem Baguette, um das aromatische Öl voll auszukosten.