I knew immediately, upon seeing this unusual recipe, that I just had to make it.
You don’t see many recipes for “braising” fish. Braising is a method of cooking that relies on heat, time and moisture to break down the tough parts of meats or chicken. Most meats or poultry are seared before braising, then finished in the oven in a covered pot with a liquid at a low temperature for an extended period of time.
I have braised many meats and chicken throughout my cooking career, but never fish!
Braising fish is not a current practice, and that is probably why I was drawn to this recipe. I thought it would be a wonderful way to keep the fish tender and moist, while adding a big burst of flavor. It simply is a way preparing the fish without the long cooking time usually associated with meat or chicken. The vegetables in the braising liquid are luscious enough to use as a side dish. It is a one-pot delight!
There really was not a lot of prep time here, so this dish cooked up in no-time. It exceeded my expectations and I was thrilled with the outcome. You can make it as a weeknight dinner, but it is exquisite enough for any holiday or family celebration as well.
This recipe is courtesy of Andrea Branchini. It serves 4 and I guarantee it will leave them wanting more!
Ingredients for Braised Sea Bass
4 (6 ounce) sea bass fillets, skin on and scaled)
2 tsp. kosher salt, divided
1 tsp. pepper, divided
2 tbsp. olive oil, plus 2 tsp. more set aside
2 medium red peppers, thinly sliced (about 2 cups)
1 large white onion, thinly sliced (about 2 cups)
3-4 medium garlic cloves, thinly sliced
1 (14.5 ounce) can diced tomatoes
1 cup of dry white wine
2 dried bay leaves
1 pint cherry tomatoes, halved
1/4 cup chopped fresh flat-leaf parsley (optional)
Position a rack in the center of the oven and heat the oven to 350.
Brush the fish with 2 tsp. of the olive oil and season generously with salt and pepper on both sides.
Heat the remaining 2 tbsp. of olive oil in a 7-8 quart Dutch oven or other heavy-duty pot over medium-high heat.
Add the peppers, onions and 1/2 tsp. salt. Cook until the onions are translucent and the peppers have begun to soften, about 5 minutes.
Add the garlic and cook for 1 minute.
Stir in the canned tomatoes with their juice, white wine, bay leaves and 1 cup of water. Bring to a boil.
Lower the heat and simmer until the liquid has reduced and the peppers are tender, about 10 minutes.
Add the cherry tomatoes and cook until they have softened slightly, about 2 minutes.
Season to taste with salt and pepper.
Carefully place the fish fillets in the pot, skin side up, and spoon some of the peppers, onions, and sauce over them.
Transfer to the oven and cook uncovered, for 25 minutes.
Garnish with parsley, if using.
It’s that simple!
