Grilled Sea Bass with Chermoula and Roasted Peppers

• 2 large Red pepper
• 5 tbsp Olive oil
• 1 large Lemon
• 1 tsp Fine sea salt
• ½ tsp Black pepper
• 20 g Fresh coriander
• 20 g Fresh parsley
• 2 cloves Garlic
• 1 tsp Ground cumin
• ½ tsp Hot paprika
• 2 pieces Sea bass fillet, skin on

1. Heat the oven to 220°C (430°F). Put the red peppers on a baking tray, drizzle with 1 tbsp olive oil and roast for 20 to 25 minutes, turning once, until blistered and soft.
2. Meanwhile, finely chop the fresh coriander and fresh parsley, then crush the garlic. Stir them together with the ground cumin, hot paprika, 3 tbsp olive oil, a pinch of fine sea salt, a pinch of black pepper, and the zest and juice of half the lemon to make a loose chermoula.
3. When the peppers are ready, transfer them to a bowl and cover for 5 minutes to loosen the skins. Peel off the skins, remove the seeds, then tear the flesh into strips and dress with 1 tbsp olive oil, the juice of the remaining half lemon, and a pinch each of fine sea salt and black pepper.
4. Preheat the grill to high. Rub the sea bass with the remaining 1 tbsp olive oil and season with the remaining fine sea salt and black pepper, then grill skin-side up for 2 to 3 minutes and turn carefully.
5. Grill for a further 2 to 4 minutes, until the fish is just opaque and flakes easily. Serve the sea bass with the roasted peppers and spoon the chermoula over the top, with any extra herbs scattered over.

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