SEA BASS WITH VEGETABLES
Alliance food - wine:
AOP Cotes de Provence "Domaine la Chapelle" rosé wine delightfully enhances a meal of fresh sea bass with vegetables.
Preparation - 10 minutes. Cooking - 1 hour. For two (2) servings: two sea bass fishes (scaled and gutted about 1-1.2 kg) * 3 tomatoes (300g) * 2 cloves garlic * 1 red pepper * 1 green pepper * 1 zucchini * 2 shallots * 2 tablespoons of olive oil * lemon * thyme * parsley * salt * cayenne pepper
Wash and peel the tomatoes, peppers, zucchini and shallots. Cut into small cubes. Peel and chop the garlic.
Preheat oven to 210°C. Heat the olive oil in a saucepan and let braise the shallots, zucchini and peppers. Add salt, cover and simmer 5 minutes. Then add the garlic, tomatoes and Provencal herbs. Cook over low heat for another 5 minutes. Add the cayenne pepper to taste.
Arrange the fish in a baking dish, cover with the vegetables, and slide in the oven. Cook 35 minutes. Serve hot over a rice pilaf and garnish with fresh lemon slices.