She Strengthens

Sea Bass with Spiralized Bell Peppers: A Quick and Easy Weeknight Dinner

When it comes to cooking sea bass, simplicity is key. This delicate fish requires minimal ingredients to shine, making it the perfect canvas for fresh herbs and olive oil. In this recipe, we’re pairing it with spiralized bell peppers, capers, lemon, and parsley for a flavorful and healthy meal that’s ready in just 35 minutes.

The Perfect Pairing: Sea Bass and Bell Peppers

The spiralized bell peppers add a pop of color and sweetness to the dish, while the sea bass provides a delicate protein that absorbs the flavors of the surrounding ingredients. The combination is a match made in heaven, with the softening bell peppers infusing the fish with their juices and aromas.

Getting Started: Ingredients and Preparation

To make this meal, you’ll need:

• 3 tablespoons extra-virgin olive oil
• 2 yellow bell peppers, spiralized with blade A, noodles trimmed
• 2 orange bell peppers, spiralized with blade A, noodles trimmed
• Salt and pepper
• 4 (3-ounce) sea bass fillets
• 2 shallots, minced
• 4 teaspoons minced garlic
• Juice of 1 lemon
• ¼ cup halved cherry tomatoes
• 1 tablespoon drained capers
• 2 tablespoons chopped fresh parsley, for garnish

Assembling the Packets

Preheat your oven to 425°F (220°C). Tear off four 18-inch lengths of foil and brush ½ tablespoon of olive oil in the center of each sheet. In a large bowl, toss together the yellow and orange bell pepper noodles and mound them in the center of each foil sheet. Season with salt and pepper.

Adding the Sea Bass and Flavorings

Season the sea bass fillets with salt and pepper and place one on top of the bell pepper noodles on each foil sheet. Sprinkle the shallots and garlic over the fish, dividing them evenly. In a small bowl, combine the lemon juice, cherry tomatoes, capers, and remaining 1 tablespoon olive oil to make the sauce. Pull the sides of the foil up around the fish and drizzle over the sauce. Fold in the edges of the foil to make sealed packets.

Baking and Serving

Arrange the packets on a baking sheet and bake for 12 to 15 minutes or until the sea bass is cooked through and opaque. Open the packets carefully (the steam is very hot), garnish the fish with parsley, and serve directly from the packets. If you prefer not to use foil, parchment paper works well too – simply brush egg wash over the edges to seal the packets closed.

This quick and easy recipe is perfect for a weeknight dinner, with minimal cleanup and maximum flavor. Give it a try tonight and enjoy!