Sea bass with peperonata

INGREDIENTS: (2 servings)

2 fillets of sea bass
1 onion, finely sliced
1 sweet green pepper, diced
1 sweet red pepper, diced
2 fresh tomatoes, skinned and diced
3 cloves of garlic, finely chopped
1 tsp tomato puree
Olive oil
Salt and pepper
Fresh basil
Bay leaf
Pinch of fennel seeds
Plain flour
Ground cumin
Ground coriander

METHOD:
Peperonata
Heat 2 Tbsp of oil in a frying pan
Sauté the sliced onion on medium heat until nearly soft
Add the peppers and fry for a further 3-4 minutes
Add the tomato dice, garlic and fennel seeds
Add the tomato puree and season
Add 50 ml of water
Cook until the peppers are soft
Add some chopped basil near the end.

Mix 1 Tbsp of plain flour with the 1 tsp of cumin and 1 tsp of coriander
Season
Score the skin of the sea bass
Heat 4 Tbsp of oil in a frying pan
Flour the fish and then fry skin down for 3 minutes
Turn over and fry for a further 2 minutes

Serve immediately with peperonata.