Sea bass with sauce
6 servings
40 minutes
Sea bass with sauce is a vibrant representative of Mexican cuisine, combining the freshness of seafood with the richness of spicy vegetable flavors. Fried to a golden crust, the bass retains its tenderness and juiciness, while the aromatic sauce made from tomatoes, sweet peppers, olives, and vinegar adds a piquant and slight tang to the dish. Bay leaves and garlic deepen the flavor, transforming a simple fish dish into a gastronomic journey through Mexican traditions. The dish pairs perfectly with rice or fresh tortillas and is served hot to highlight its rich taste. A wonderful choice for dinner that brings the atmosphere of a sunny coastline and the colorfulness of southern culinary traditions.
1
Fry the peeled garlic (whole) in heated oil and remove from the pan. In the same oil, fry the fish on all sides until golden brown and also remove from the pan.
- Garlic: 6 cloves
- Vegetable oil: 0.3 glass
- Sea perch (redfish): 900 g
2
Fry finely chopped onion in the same oil without changing its color. Add tomatoes, sweet pepper, salt, and simmer. Add finely chopped olives, bay leaf, pour in vinegar, and simmer on low heat for another 10 minutes.
- Onion: 2 heads
- Tomatoes: 3 pieces
- Bell pepper: 1 piece
- Green olives: 10 pieces
- Bay leaf: 1 piece
- Vinegar: 2 tablespoons
- Salt: to taste
3
Place the fish on a serving dish, pour the prepared sauce over it, and serve immediately.
- Sea perch (redfish): 900 g
