Sea bass medalion shaken in olive with red pepper sauce and vegetable bottom

Ingredients for Sea bass medalion shaken in olive with red pepper sauce and vegetable bottom

Instructions for Sea bass medalion shaken in olive with red pepper sauce and vegetable bottom

To prepare the Sea bass medalion shaken in olive with red pepper sauce and vegetable bottom recipe, please follow these instructions:

Red pepper sauce:
Start with the peppers: Cut each pepper in 4 pieces and behind them with the skin side up for approx. 10-15 min. At 200-220 degrees until the skin turns dark / black. Take them out, put them in a plastic bag and let them cool off. The skin can easily be removed and the peppers are cut into smaller pieces.

Cut 1 onions in the tern and wrap it in a saucepan in a little oil. Add the peppers and then add white wine and chicken fennel and let it reduce to half the liquid is gone. Season with salt, pepper and possibly. A butterfly. Finally, the sauce is blended into a creamy / grated consistency.

Monkfish:
Remove if necessary. Obstruct the sea bag and cut it into pieces of pieces. Season with salt and pepper.

Chop the small olives well and mix with 1 dl olive oil. Pour it on a pan and pour the serving pieces in a constant turn until the olive pieces get stuck.

Place the pieces in a dish and put them in the oven at 180 degrees C. Alm. Oven for approx. 5 min. Take them out, cover and let them rest for another 5 minutes. Before serving.

Vegetable bottom:
Chop an onion, remove the kernels from the tomatoes and chop the tomato meat into strips and wrap it on a pan in a little oil for 1-2 minutes. Add the fresh spinach and adjust with salt and pepper.

Serve the dish with small potatoes.

tips:
(When the pepper is baked in the oven, the taste is emphasized in the peppers and completely avoids the sweet taste from the skin)