Sea Bass with Peppers and Tomatoes

Top and tail and core the peppers and cut each into four pieces. Grill the pieces of pepper skin side up for about five minutes and then immediately put into a saucepan and cover with a lid. After ten minutes or so the steam will make it very easy to remove the skin from the peppers which can then be cut into thin slices  Picture  .

Meanwhile use a pointed knife to cut out the stem part of the tomatoes (not the whole core). Put in an ovenproof dish and sprinkle over some oilve oil. Cook for about 25 minutes in an oven at 350°F/180°C/Reg4 until soft but not falling apart  Picture  .

Gently mix the peppers and tomatoes in an ovenproof dish, and chop the basil and stir in. Season the mixture carefully with a little salt  Picture  .

Chop the thyme. Wash and dry the sea bass fillets, paint with some olive oil, season both sides with salt and pepper and sprinkle the undersides with the thyme. Quickly fry in a very little olive oil skin side down for about two minutes, turn over and fry for another minute.

Put the sea bass fillets on top of the pepper/tomato mixture and warm through in an oven at 350°F/180°C/Reg4 for no more than five minutes or so. To serve spoon a little of the peppers on to the serving plates, add the sea bass, add more peppers on top and surround with the tomatoes  Zoom  .