Bass with Roasted Red Peppers

Preparation info
  • Serves


    • Difficulty


Appears in
What to Eat Now (Spring & Summer)

By Valentine Warner

Published 2009

  • About

I make this often in the summer, preferably over a fire on my favourite beach in Dorset. I tend to eat the 2 parts together with nothing else but some good bread.


  • 1 X 1.8 kg line-caught sea bass, scaled, gutted and degilled
  • 1 teaspoon olive oil
  • flaked sea salt


Put the peppers on a baking tray lined with foil and place under a preheated high grill for 10-12 minutes, turning occasionally, until the skin is totally blackened and blistered on all sides. Alternatively, lay them directly on the gas flame and char them this way, turning regularly. Don’t shortcut this stage or the peppers will not be as tasty as they could be; they will look very burnt befor