Sea Bass with Summer Vegetables and Two Sauces

A delicious fish recipe for any occasion!

The bed of melanzane and peppers accompanied by the loup de mer roasted on the skin…if this is not a perfect summer meal! Rinse the melanzane, remove the stem and slice lengthwise about an inch thick. Sprinkle with a little sea salt and let sit for ten min. Rinse the peppers, cut the stem into small pieces, cut them in half and remove the seeds.

Then cut the domed parts on top and the bottom into small pieces, set aside. Peel the bell pepper halves thinly with a peeler and cut them in half again.

Cut off the bell pepper sections and stew them together with the peel in a little olive oil until soft, season with salt, add pepper, a pinch of sugar and cover just with water. Simmer on low heat for five minutes, blend with a hand blender and pass through a sieve.

Rub the melanzane dry with kitchen roll and fry in olive oil on both sides in a large frying pan until golden brown, seasoning with salt and pepper, then add the bell pepper pieces, put the lid on and steam the vegetables for five minutes.

Brush the fish fillets thinly with olive oil on the skin side, season with salt and season with pepper. Dry heat a frying pan and sear the fillets on the skin side over high heat, turn the temperature down to medium, do not turn fillets to the other side. Cook for five minutes with the lid closed.

For the lime sauce d

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