Simple and elegant: White Seabass with roasted ...

It's simple - but elegant - plate shows a big fish, white bass or sea bass. White bass is a fish of the Pacific is a member of the family of the drum (not really a bass) and is white, firm and very tasty. Make this recipe with a large, firm fish - if you do not have the yellow white bass, sturgeon use, red drum (redfish), Halibut, Albacore, Mahi Mahi (Dorado), or.

Preparation time: 10 minutes

Cooking time: 15 minutes

Total time: 25 minutes

Ingredients:

• 1 pound white fish fillets bars
• Sal
• Flour for dusting
• 2 tablespoons olive oil
• 4-5 roasted red peppers from a jar
• Chives finely chopped, 1 tablespoon per stay

Preparation:

Cut the fish into rectangles the size of a deck of cards. It's a good part. You can expand when you want to go, but you can have red peppers.

Salt for fish and let it sit.

Take a few roasted peppers in a glass and set it to drain on a paper towel. Quality is the key here, so buy good roasted red peppers; Spanish piquillo peppers are particularly beautiful. Why not to pay the price? Because you must be in the glass, the acid in vinegar to make this dish. You can do all cool, and enjoy the chilies in vinegar or lemon juice for an hour, but the end result is very similar, so why bother?

Once the peppers have a bit deflated about 5-10 minutes, they lay it flat on a piece of wax paper to touch the other. Now you can find a bowl or a large shape of a circle, cut a large circle or something - I use an old box that once that the Greek stuffed grape leaves instead. Press the pepper into a beautiful circle of red pepper create. Carefully remove the circuit served on a plate.

Heat a skillet over high heat for 2 minutes. Once hot, add the olive oil and heat over medium heat. Hot this for one or two minutes.

Meanwhile, dust your fish with flour. Want a coating of light, not heavy. Place fish in a hot pan and cook over medium to medium-high heat. You do not want the pan hot tearing that works with thick fish fillets without thin filaments.

Cooking the fish on all sides. Keep the longest side first. How long? Look at the sides of the fish; it will cook. When one-third of the height, which are the series. Even cook 3-4 minutes, depending on thickness. If you have a block of fish, as I in the picture, "kiss" the other side of the meat for a minute or two, if you look nice and golden brown.

To serve, remove the fish and let rest on a paper towel for 2-3 minutes. Here you will find the page of the most beautiful look and make sure it is. Place a fish fillet in the center of the circle of red pepper, then sprinkle with chives all.

Drink a Spanish white with this, such as Albariño, or try a Sicilian Grillo or Monterey Gewürztraminer.