Bass with Roasted Red Peppers

Name: Bass with Roasted Red Peppers
Yield: Serves 4-5
Ingredients: 1 unwaxed or well-scrubbed lemon; 4 new-season garlic cloves or 1 large good hard garlic clove; a handful of basil leaves (optional); 6 anchovy fillets in olive oil, drained; 3 tablespoons good extra virgin olive oil; 1 heaped tablespoon baby capers, drained; a handful of mint leaves (optional); flaked sea salt and ground black pepper; 4 large red peppers; 1 teaspoon olive oil; flaked sea salt; 1 X 1.8 kg line-caught sea bass, scaled, gutted and degilled

Preparation info

Serves
4-5

Difficulty
Easy

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.

Ingredients

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

Fish course
Pescatarian
Summer
Gluten-free

Method

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