Paccheri and Baked Sea Bram with Bell Pepper Sauce
Ingredients
- 1 sea bream
- Parsley (to taste)
- 1 garlic clove
- Smoked salt (to taste)
- Pepper (to taste)
- Extra virgin olive oil (to taste)
- 1 lemon
- 2 bell peppers
- Half an onion
- 2/3 cup water (150 ml)
- 4 basil leaves
- 11 oz paccheri (320 g)
- 1/3 cup water (100 ml) for moistening the sea bream
Instructions
-
Prepare the Sea Bream:
- Season the sea bream with parsley, garlic, smoked salt, pepper, and a drizzle of olive oil.
- Place lemon slices under the sea bream.
- Bake at 350°F (180°C) for 20 minutes.
- Remove the flesh from the sea bream, crumble it, and set it aside.
-
Prepare the Bell Pepper Sauce:
- Cut the bell peppers into small pieces.
- Slice the onion into julienne strips and sauté it in olive oil.
- Add the bell peppers and 2/3 cup of water; cook until the peppers are soft.
- Season with salt and add the basil.
- Blend the sauce and strain it.
-
Prepare the Sea Bream Cooking Water:
- Add 1/3 cup of water during the cooking of the sea bream.
- Strain the cooking water and set it aside.
-
Cook the Paccheri:
- Cook the paccheri al dente in plenty of salted water.
- In a pan, heat the sea bream cooking water and add the paccheri.
- Add two ladles of bell pepper sauce and the crumbled sea bream.
- Toss and mix well.
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