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Paprika Dusted Seabass with Peppers & Tomatoes |
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| Serves 3 |
Prep 10 mins |
Cooking 35 mins |
Easy |
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My rating |
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Ingredients |
2 red peppers, deseeded and sliced
1 yellow pepper, deseeded and sliced
150g cherry tomatoes
3 tbsp olive oil
3 - 4 sea bass fillets
3 tbsp plain flour
1 ½ tbsp paprika
2 tbsp parsley, chopped
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Preheat the oven to 200°C/Fan
180C/Gas 6.
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Place the peppers in a
roasting tin covered with foil and roast until the skins
are blackened. When cooled, take the skin off. Cut into
strips. Drizzle over 2 tbsp of the oil, toss to mix, then
stir through the cherry tomatoes and cook for 25 minutes
until the tomatoes are hot and the skins have split.
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While the tomatoes are
cooking, heat the remaining oil in a large frying pan. Mix
the flour and paprika together and use to dust the fish
fillets.
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Fry the fish for about 5-6
minutes turning halfway through.
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Stir the parsley through the
roasted peppers and tomatoes and then serve with the fish
fillets and crusty bread.
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DAILY
DINNERS 
