Bass with Roasted Red Peppers from What to Eat Now (Spring & Summer) by Valentine Warner
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.
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Ingredients
- 1 unwaxed or well-scrubbed lemon
- 3 tablespoons good extra virgin olive oil
- 1 heaped tablespoon baby capers, drained
- flaked sea salt and ground black pepper
- a handful of basil leaves (optional)
- a handful of mint leaves (optional)
- 4 new-season garlic cloves or 1 large good hard garlic clove
- 6 anchovy fillets in olive oil, drained
- flaked sea salt
- 4 large red peppers
- 1 X 1.8 kg line-caught sea bass, scaled, gutted and degilled
- 1 teaspoon olive oil
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