Confit Sea Bass with Roasted Pepper Salad

2 SERVINGS

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INGREDIENTS FOR FISH

2 sea bass fillets (approx. 150 g)
150 ml olive oil
2 tablespoons lemon juice
3 cloves garlic
1 chili pepper
1 tablespoon brown sugar
5 sprigs lemon thyme
Approx. 10 sage leaves
Salt

INGREDIENTS FOR SALAD

2 yellow peppers
2 red peppers
approx. 200 g black olives
1 tablespoon lemon juice
1 tablespoon olive oil
A handful of chopped flat-leaf parsley
Salt
Black pepper

FISH INSTRUCTIONS

1
In a bowl, mix olive oil, crushed garlic, chopped herbs, brown sugar, finely chopped chili pepper, and salt. Marinate the fish in this mixture for at least three hours in the refrigerator.
2
Preheat the oven to 150 degrees Celsius – top and bottom heat. Pour the fish along with all the marinade into a smaller baking dish and bake for 30 minutes.

SALAD INSTRUCTIONS

1
Preheat the oven to 240 degrees Celsius – grill function. Wash the peppers and bake them whole. Bake on a baking sheet lined with parchment paper for about 30 minutes. Turn them several times during baking so that the skin is dark to black all around.
2
After baking, cover the peppers with a bag and let them cool. Then gently peel off the skin, clean from seeds, and cut into cubes. Mix with chopped olives, parsley, lemon juice, and olive oil. Salt, pepper, and chill in the refrigerator. Serve with freshly confit fish.

Zuzana Nová

Zuzana is a mother of two, a great cook, and the author of the blog Nová kuchyně. Plus, she prepares recipes especially for Rohlík, and thus for you too. Taste some of her delicacies.