Roasted Sea Bass with Lima Beans, Peppers and Plantains is a one pot meal. It can serve two very hungry individuals or four people. The recipe is very simple and versatile enough to add any vegetables of your choice. But again, this combination is perfect. I sometimes substitute plantains for potatoes.
What other choices do you think you have? Well, let me start by saying that you have many others. But first, the selection of wine is crucial. A semi white wine is my preference, but you may think otherwise. A good brand is also recommended. And if you don’t have white wine, don’t worry, vodka will save the day. Adding the same amount of vodka with a little of lemon juice is the perfect substitute.
As mentioned, you can substitute plantains with potatoes. If you choose to prepare the dish with potatoes, make sure you are using roasting potatoes. Let the potatoes soak in cold water for a few minutes to remove the extra starch is an optional step. I would also recommend to partially cook the potatoes on a stovetop of partially roast before adding them to the mixture.
Peppers! I used a mixture of sweet peppers for aroma and taste. Shallots! I prefer shallots with this recipe over onions. Onions are more pungent than shallots.
The second star of the show! Fennel Seeds will add an unbelievable aroma to the veggies. The primary star of the show is my Pineapple Gourmet Hot Sauce. It seals the taste ingredients and delivers a perfect balance and healthy meals.
A side salad or vegetables might be needed if you are feeding more than two people. But again it is a choice.
Roasted Sea Bass with Lima Beans, Peppers, and Plantains, the perfect balance of ingredients, seafood, herbs, and spices.