1 kg sea bass fillets
1 tsp minced garlic
1/2 cup dry white wine
1/2 cup mixed black and green olives (pitted; whole or halved)
Juice of 2 lemons and one orange
Grated zest of one lemon
1 celery head (roughly chopped)
1 green or red chili (finely chopped)
1 red capsicum (squared)
2 tbsp olive oil
Salt + pepper + fish spices
Heat a wide ovenproof skillet or baking dish on high. Add olive oil. Stir in garlic, celery, chili, capsicum, zest and seasoning. When translucent and fragrant, add wine and juices. Bring to the boil. Gently place fish fillets on top of mixture; in one layer, then bring back to the boil; over medium heat. Add olives, scattering them around fillets. Place skillet inside a preheated oven; at 200 degrees Celsius. Remove after twenty minutes. Serve hot with crusty bread and boiled potatoes.
*A version of this article appears in print in the 12 May, 2022 edition of Al-Ahram Weekly.