You will need
    • For a fillet of sea bass with wine sauce:
    • — 250 g sea bass fillets;
    • — 0.5 Cup of dry white wine;
    • — 200 g of tomato sauce;
    • — 2 red peppers;
    • — 1 bunch of Basil;
    • — 3 cloves of garlic;
    • — 2 tbsp olive oil;
    • Sol
    • pepper to taste.
    • For the sea bass fillets with vegetables:
    • — 150 g fillet of sea perch;
    • — 2 large tomatoes;
    • — 1 sweet red pepper;
    • — half a zucchini zucchini and eggplant;
    • — 1 lemon;
    • — 50 g of hard cheese;
    • — 3 tbsp vegetable oil;
    • — 1 tsp breadcrumbs;
    • — parsley and thyme;
    • — salt to taste.
Fillet of sea bass with wine sauce

Rinse the sea bass fillets under water and Pat dry. If the fish was frozen, completely defrost it.
Wash bell peppers. Cut them into 2 parts, remove the stem with seeds. Lay the halves on the grill and place in a heated oven or grill. Bake peppers until, until the skin becomes dry and burn. Cool the peppers, remove the skin and cut the flesh into medium-sized pieces. Garlic crush. Tear Basil leaves with your hands.
Heat 1 tbsp oil over medium heat in a frying pan. Sauté garlic in butter for 1 minute, stirring constantly. Then pour dry white wine and bring it to boil. Add tomato sauce, roasted peppers and part of the Basilica. Return to the boil and simmer for about 5 minutes, until the sauce thickens. Stir it constantly with a spoon. At the end of cooking add salt and pepper to taste.
Place perch fillets in a baking dish. Baste the fish with the remaining olive oil. Salt. Pour the cooked fillets with sauce and place in a preheated 200oC oven for 20-30 minutes. The finished dish sprinkle with fresh Basil leaves.
Fillet of sea bass with vegetables

Wash the vegetables. Tomatoes drench with boiling water, remove skin and cut the flesh into slices. Pepper peel, remove the seeds. The eggplant and zucchini to clean off the skin. Cut the peppers, zucchini and eggplant in small slices. Cut the lemon into two equal parts. From one half squeeze the juice. Hard cheese grate on a fine grater.
Sprinkle the sea bass fillets with lemon juice and salt. In a pan heat 1 tbsp vegetable oil and sear the fish on both sides. On this same pan fry the vegetables for 5 minutes, if necessary, adding olive oil.
Put the fish in a baking dish. Then put the tomatoes and roasted vegetables. Finely chop the herbs, mix it with the breadcrumbs, cheese and remaining vegetable oil. Roast fillet of sea bass with vegetables at a temperature of 200oC for about 10 minutes. Serve with half a lemon.