Dorada a la roteña | Juicy Andalusian Baked Sea Bream

Preheat the oven to 190 °C (conventional top and bottom heat). Thinly slice the onions into half-moons and slice the garlic thinly. Wash and deseed the Kapia peppers and green peppers, then cut them into thin strips or rings.

Heat 3 tablespoons of extra virgin olive oil in a large ovenproof skillet (or a deep baking dish). Add the sliced onion, pepper strips, and garlic, then sauté over medium heat for 8–10 minutes until the vegetables soften nicely.

Add the canned chopped tomatoes, bay leaves, and smoked paprika to the vegetables. Season with half a teaspoon of salt and freshly ground black pepper. Pour in the dry white wine and simmer for 5 minutes to let the alcohol evaporate and the vegetable sofrito thicken slightly.