Cadiz-style sea bream

This recipe originates from Cadiz in Andalusia in Spain.  Andalusia is Sherry and brandy territory and

this is reflected in the dish.

Preparation Time             20  Mins

Cooking Time                 30  Mins

Elapsed Time                 50  Mins

Ingredients

For     4  portions

4 tbs               Brandy

                      Flour

7 tbs               Olive oil

1                    Onion  - chopped

                      Pepper

2                    Peppers  - red or green - cut into strips

                      Salt

4 fillets            Sea bream

4 tbs               Sherry  - fino

500 gms          Tomatoes  - cut into quarters

Method

Fry the onion and peppers in 3 tablespoons of the oil in a large frying pan for about 20 minutes, until the onions are golden and the peppers are soft. 

Blend the tomatoes to a cream in the food processor and pour into the pan.  Add the sherry and season with salt and pepper.  Cook for 10 minutes over a fairly high heat to reduce the sauce.

Dredge the fish fillets in seasoned flour and shake off the excess.  In a frying pan, briefly shallow-fry the fish in the remaining tablespoons of the oil, turning the pieces over to brown them lightly on both sides.  Pour in the brandy and set it alight. 

When the flames have died down, pour the pepper and tomato sauce over the fish and cook for about 3 minutes until the fish is done.

Wine recommendations

Conventional

          Jurançon sec

Interesting

          Graves blanc

          Vouvray

Adventurous

          Fino Sherry