Dorada a la Roteña | Juicy Oven-Baked Sea Bream

Preheat the oven to 190 °C top/bottom heat. Peel the onion and garlic and slice thinly. Deseed the red and green bell peppers and cut into strips. Quarter the tomatoes and cut into pieces.

Heat half of the olive oil (approx. 30 ml) in a large pan. Gently sauté the onion, garlic, and bell pepper strips over medium heat for about 8 minutes until the vegetables soften. Add the tomatoes, bay leaves, and sweet paprika powder, and season with salt and pepper. Let simmer for another 5 minutes.

Deglaze with the white wine and let the liquid reduce briefly by a third. Spread the braised vegetable bed evenly in a large baking dish.