Baked Sea Bass (Branzino Al Forno)

• For the vegetable sauce, heat the oil in a pan, add the peppers cut into fine cubes, the celery and the onion cut into small slices and slowly sauté until translucent. Then add tomato paste and braise well. Deglaze with the white wine and meat stock. Reduce the heat, add the plum tomatoes cut into small pieces, the garlic, the tied herbs, the chopped peppers and the chopped tomatoes. Season with balsamic vinegar, a little sugar, salt & pepper and fold in the capers if necessary. Reduce over a mild heat until the sauce takes on a creamy consistency. Remove the herb bunch and coarsely strain the sauce.
• In the meantime, scale the exempted fish, then wash them with cold water and dab with kitchen roll, outside and inside, then drizzle with the juice of a lime. Salt and pepper the abdominal cavity and season with the smoked paprika and Worchester sauce. Then fill with two finely chopped shallots / garlic cloves and the sliced ​​lime. Salt and pepper the fish on both sides and turn in the flour. Preheat the oven to 180 degrees, put the olive oil in a frying pan and heat in the oven. Place the fish on top, fry a little and add a little rosemary, the finely chopped leek and the remaining shallot and garlic slices. Let it fry for about 15 minutes on the middle rack. Then increase the temperature to 200 degrees, turn the fish once and cover with the vegetable sauce. Depending on the size of the fish, cook for another 15 to 20 minutes (cooking test).

Side dish recommendation:

• Potatoes, risotto, rice, various salads, fennel vegetables,