Roasted Sea Bass with Pepper and Basil Cream
Roasted Sea Bass with Pepper and Basil Cream



  • 2 tbsp veg oil
  • 1⁄4 red capsicum pepper, chopped
  • 1⁄4 onion, chopped
  • 1 garlic clove, crushed
  • A pinch of chilli flakes
  • 100ml white wine
  • 100ml double cream
  • Salt and pepper
  • 5 basil leaves, torn
  • 1 sea bass fillet, or similar white fish
  • Heat up half the oil, and gently fry the onion, capsicum pepper, garlic, and chilli flakes for a few minutes. Pour in the wine, simmer for 10 minutes to reduce, then add the cream, salt, pepper, and basil and cook for another 2 minutes.
  • In a separate pan, add the oil, and fry the fish fillet skin-side down for 2-3 minutes, or until golden. Flip the fish over, cook for a further 2 minutes, then serve on a plate with the cream sauce spooned over the top. Perfect!
30 mins
1 serving
This recipe pairs perfectly with the Sherrah 'Skin Party' Fiano 2019 from McLaren Vale, Australia.

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