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Sea bass with roasted red peppers

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For the roasted red pepper salad

  • 4 large red peppers
  • 6 canned anchovy fillets in olive oil, drained, finely chopped
  • 4 new-season garlic cloves, peeled, finely sliced
  • 1 heaped tbsp baby capers, drained and rinsed
  • ½ unwaxed lemon, juice and rind, rind peeled into three long strips
  • 3 tbsp good extra virgin olive oil
  • sea salt flakes and freshly ground black pepper
  • handful fresh mint leaves, chopped (optional)
  • handful fresh basil leaves, chopped (optional)

For the sea bass

  • 1 x 1.8kg/4lb line-caught sea bass (about four or five 350g/12oz sea bass), scales and gills removed, guts removed
  • 1 tsp olive oil
  • sea salt flakes