Sea Bass with Paprika and Red Peppers

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This is a nice fish dish, with a smokey flavour and a pleasant texture.  It is a great alternative to the breaded fish and chips for a Friday evening.


  • Sea Bass Fillets (skin on) 2 x 100 – 150 g
  • Red Bell Pepper 1/2
  • Smoked Paprika 1 rounded tsp
  • Salt 1/4 tsp
  • Olive Oil 2 tsp

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Preheat oven to 200 C/ 395 F. In an oven dish lay out a large piece of foil and flatten to bottom leaving enough to form a “tent” afterwards. Spread oil evenly on foil.  Slice the pepper into thin rings and pat into oil, then set aside. Then pat flesh side of fish into oil before flipping skin-side down into remaining oil.  Lightly sprinkle salt onto fish, then pat fish with paprika covering flesh evenly.  Then lay oiled pepper rings onto the fish.  Close foil into a tent, and place in oven for 25 minutes.  Remove from oven and carefully serve using a spatula.  Serve with chips (fries) and mushy peas.



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