Chyrel's Recipes From Friends

Black Sea Bass with Roasted Corn and Peppers Recipe

Black Sea Bass with Roasted Corn and Peppers  

Yield: 4 servings

1 red bell pepper, cut into 1/2-inch squares
1 yellow bell pepper, cut into 1/2-inch squares
2 cups corn kernels
2 TBSP cooking oil
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp dried thyme
2 pounds sea bass, cut into 4 fillets


1. Heat the oven to 450. In a large roasting pan, combine the red and yellow bell peppers, the corn, 1 TBSP of the oil, and 1/4 tsp each of the salt, pepper, and thyme. Roast in the oven until the corn and peppers start to brown, about 12 minutes, stirring twice.
2. Set a fine-mesh sieve over a blender. Strain the sauce, pressing on the chunks to extract the liquid.
3. With the blender on, slowly pour in the remaining 3/4 cup of oil until combined.
4. Rub the remaining TBSP oil over both sides of the fish. Sprinkle the fish with the remaining 1/4 tsp each salt, pepper, and thyme.
5. Remove the roasting pan from the oven and push the corn-and-pepper mixture to the sides of the pan. Put the fish in the center of the pan, skin-side down, and cook until just done, about 15 minutes for 1-inch-thick fillets.
6. Serve the fish with the corn and peppers.

Back          Home
Recipes From Friends