Flaky and delicious. This classic red pepper sauce with a meaty white sea bass pairs perfectly with a crisp pinot gris.
Chop bell peppers, onions, and garlic. Saute' vegetables in a 12" fry pan with oil until soft and onions are translucent.
Add vinegar, basil, stock, pepper, and salt. Simmer on low heat for another 5 minutes, place to the side to allow veg mixture to cool.
Next, cook and chop bacon into small pieces. Thoroughly rinse beans to allow all the starch to release.
Add butter, oil, and garlic to a large fry pan and cook on low for a minute.
Add beans, thyme, and fresh corn, stirring gently as you cook for 5 minutes.
Add parsley, bacon, and salt and pepper. Simmer for another minute then place to the side while you prepare and cook the sea bass.
Prep your sea bass by cleaning and patting dry.
Salt and pepper each piece.
Lightly dust sea bass with the flour shaking off any excess flour. The flour should lightly cover the bass. You do not want the flour to coat the entire fish. Just cover the top and bottom of the pieces lightly. I say this because you are searing the fish and not frying. So, it is important to not over flour the pieces.
Add some oil to medium-high heat oven safe fry pan and lightly sear pieces about 1 minute on each side making sure to not overcrowd the pieces. Add butter and base for 30 seconds.
Immediately place fish into a 350-degree oven for 12 minutes or until firm to touch and flaky.
Return to the bell pepper veg mixture. It should be cool enough to blend and strain. Once finished start plating.
Begin plating by adding bean mixture first to the middle of the plate, then placing fish gently on top.
Next, pour blended pepper sauce around bean mixture and serve.