Ingredients

• 1 sea bass (1.5 to 1.7 kg approx.)

• 100g black olives

• 1 onion

• 1 green pepper

• 1 red pepper

• 1 ripe tomato

• 2 cloves of garlic

• 1 sprig of thyme

• 1 sprig of summer savoury

• 1 glass of white wine

• 3 tablespoons of tomato sauce

• Salt and pepper

Directions

Peel the onions and cut into strips. Wash and chop up the peppers.

Heat three or four soupspoons of virgin olive oil in a frying pan and soften the onion, peppers and unpeeled garlic cloves.

Peel and dice the tomato and add to the pan with the olives and the springs of savoury and time. Allow to simmer. Add the tomato sauce.

Place the fileted sea bass on top of the vegetables. Pour over the wine and cook for another seven minutes, covered, until the fish takes on a glossy, white color and flakes easily.

Serve the sea bass on a bed of the vegetables.