This is a nice fish dish, with a smokey flavour and a pleasant texture. It is a great alternative to the breaded fish and chips for a Friday evening.
- Sea Bass Fillets (skin on) 2 x 100 – 150 g
- Red Bell Pepper 1/2
- Smoked Paprika 1 rounded tsp
- Salt 1/4 tsp
- Olive Oil 2 tsp
Preheat oven to 200 C/ 395 F. In an oven dish lay out a large piece of foil and flatten to bottom leaving enough to form a “tent” afterwards. Spread oil evenly on foil. Slice the pepper into thin rings and pat into oil, then set aside. Then pat flesh side of fish into oil before flipping skin-side down into remaining oil. Lightly sprinkle salt onto fish, then pat fish with paprika covering flesh evenly. Then lay oiled pepper rings onto the fish. Close foil into a tent, and place in oven for 25 minutes. Remove from oven and carefully serve using a spatula. Serve with chips (fries) and mushy peas.