Roasted Sea Bream With Anchoiade

Photo: Fiona Howarth Gander

Ingredients

12 sea bream fillets

2 garlic cloves

150 grams black olives in brine, pitted

4 anchovies in oil

100 milliliters olive oil

2 peppers, I used 1 red and 1 orange

150 grams sundried tomatoes, in oil, finely sliced

Preparation

Preheat the oven to 190 degrees C/gas 5. Blend together the garlic, black olives, anchovies and olive oil. Cut the peppers into large flat pieces, lay skin up on a baking sheet and bake in the oven for about 10 minutes or until the skin is blistering and blackened. Remove from the oven and leave to cool. Once cool, carefully remove the skin and then slice finely.

Add the peppers and sundried tomatoes to the olive and anchovy mix, combine well. Increase the oven temperature to 200 degrees C/gas 6.

Line a baking sheet with baking paper. Lay 6 of the sea bream fillets, skin down on the baking sheet, spread each of them with the olive mixture, place the other 6 fillets on top, skin up, drizzle with the olive oil, bake for 8 minutes, serve immediately. I served mine with broken roasted potatoes.