Spanish baked sea bream Rota-style | Dorada a la roteña

Preheat the oven to 190 °C (conventional top and bottom heat). Thinly slice the onion into half-moons, cut the kapia peppers and green peppers into strips, and finely slice the garlic.

Heat half of the extra virgin olive oil (approx. 30 ml) in a large skillet. Add the onion, both types of peppers, and the bay leaves. Sauté over medium heat for 8–10 minutes until the vegetables soften and become fragrant.

Add the sliced garlic and smoked paprika, stir for half a minute, then pour in the canned chopped tomatoes and dry white wine. Season with salt and pepper, then simmer for 5 minutes until the sauce thickens slightly and the alcohol evaporates.