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Braised Black Sea Bass

Scott Phillips

Servings: 4

A quick braise adds flavor to fish while keeping it tender and moist. Sweet bell peppers, onion, garlic, and tomatoes help make a brothy sauce that’s so good you’ll want to serve the dish with crusty bread to mop it all up.


  • 4 6-oz. black sea bass fillets (or cod or haddock), preferably skin on and scaled
  • Kosher salt and freshly ground black pepper
  • 2 Tbs. plus 2 tsp. extra-virgin olive oil
  • 2 medium red bell peppers, thinly sliced (about 2 cups)
  • 1 large white onion, thinly sliced (about 2 cups)
  • 3 medium cloves garlic, thinly sliced
  • 1 14.5-oz. can diced tomatoes
  • 1 cup dry white wine
  • 2 dried bay leaves
  • 1 pint cherry tomatoes, halved
  • 1/4 cup chopped fresh flat-leaf parsley (optional)

Nutritional Information

  • Calories (kcal) : 370
  • Fat Calories (kcal): 120
  • Fat (g): 13
  • Saturated Fat (g): 2
  • Polyunsaturated Fat (g): 2.5
  • Monounsaturated Fat (g): 7
  • Cholesterol (mg): 75
  • Sodium (mg): 480
  • Carbohydrates (g): 17
  • Fiber (g): 5
  • Sugar (g): 10
  • Protein (g): 36


  • Position a rack in the center of the oven and heat the oven to 350°F. Season the fish generously with salt and pepper on both sides. Coat with 2 tsp. of the oil and set aside.
  • Heat the remaining 2 Tbs. oil in a 7- to 8-quart Dutch oven or other heavy-duty pot over medium-high heat. Add the peppers, onion, and garlic. Season with 1/2 tsp. salt, and cook, stirring occasionally, until the onion is translucent and the peppers have begun to soften, about 5 minutes.
  • Add the canned tomatoes with their juice, wine, bay leaves, and 1 cup water. Bring to a boil. Lower the heat and simmer until the liquid has reduced slightly and the peppers are tender, about 10 minutes. Add the cherry tomatoes and cook until they soften slightly, about 2 minutes. Season to taste with salt and pepper. Carefully place the fish fillets in the pot, skin side up, and spoon some of the peppers, onions, and sauce over them.
  • Transfer to the oven and cook uncovered until the fish is cooked through, about 25 minutes. Serve topped with the parsley, if using.


Rate or Review

Reviews (2 reviews)

  • chefdonnamarie | 08/14/2017

    Wonderful dish....guests love it an so pretty!

  • chefdonnamarie | 08/14/2017

    This is delicious and easy to make for guests. Wait til everyone has arrived for final steps while enjoying Apps

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