Ingredients
- 4 sea bass fillets
- 2 red peppers, sliced and roasted
- Salsa verde: large bunch parsley, 10 basil leaves, 1 tbsp capers, 1 anchovy, 1 garlic clove, 1 tbsp red wine vinegar, 4 tbsp olive oil — blended
- Salt, pepper, olive oil
Method
- Score fish skin; season. Pan-fry skin-side down 4 min, flip and cook 2 min.
- Make salsa verde by blending all ingredients.
- Serve fish over roasted peppers with a generous spoonful of salsa verde.