Free on Original
Serves 4
Ready in about 30 minutes
Ingredients
1 red and 1 yellow pepper
6 shallots
2 garlic cloves
1 lime
2 tbsp small capers
4 large sea bass fillets (approx 255g)
Salt and freshly ground black pepper
142ml chicken stock made with bovril
Dill springs to garnish
Method
Preheat the oven to 220c/Gas 7 and prepare the ingredients: deseed and thinly slice the peppers, peel, halve and thinly slice the shallots, peel and finely dice the garlic, grate the zest of the lime, rinse and drain the capers.
Arrange the pepper slices in a shallow ovenproof dish, scatter over the shallots, lay the fish in a single layer on top and season well.
Sprinkle over the garlic, lime zest and capers and pour over the stock. Cover with foil and roast in the oven for 20 minutes or until the fish is cooked through. Garnish with dill and serve with green beans.
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