20 minutes
2 servings
Easy
Seconds
Proceedings
Remove bones and bones from the fillet, cut it into 2 or 3 parts and dry it well.
In a nonstick skillet heated over medium heat, sear the tenderloin on both sides for 3min. Season with salt and pepper.
Clean the sweet peppers of their seeds, section them into cubes and cook them until toasted in a pan with a drop of oil, adjusting for salt and pepper.
Reheat the arrabbiata sauce with capers added as desired.
Plate the sauce on the base, arrange the sea bass, and finish with the peppers.
Ingredients
200gr sea bass fillet
100gr sweet peppers
2 sachets Sugo all'arrabbiata (120gr)
q.b olive oil
q. b salt
q.b pepper
q.b capers
