Roasted Sea Bass On A Bed Of Pepper Ribbons

• 1 2 lb. whole sea bass (including head and tail) cleaned, scaled, and gills removed
• 1 tablespoon 1 tsp Maldon salt
• glug+4 tablespoons olive oil
• 1/2 lemon, sliced thin plus lemon quarters for serving
• 4 red bell peppers
• 3-4 garlic cloves, "smooshed" w chef's knife

1. Pre-heat oven to 425 F
2. Salt the inside and outside of the fish (approximately 1 tbsp). Set aside.
3. Slice 4 red bell peppers thinly.
4. In a heavy-bottomed frying pan, add 4 tablespoons olive oil, the smooshed garlic cloves, 1 tsp Maldon salt and the bell peppers. Saute on medium heat for 15-20 minutes.
5. When the bell peppers are soft and glistening, turn off the heat and set aside.
6. Make 3-4 slits (sideways) on the top of the fish and insert the lemon slices. Place the rest of the lemon slices inside the fish, where it has been gutted.
7. Rub fish liberally with olive oil.
8. Bake in the hot oven, uncovered, for 15-20 minutes. Cook until the fish starts to flake easily. The skin will look crisp.
9. Remove from oven and allow to cool for a few minutes. Place the sea bass on a bed of the soft bell pepper ribbons, serve w lemon quarters.

salt, olive oil, lemon, red bell peppers, garlic

Taken from food52.com/recipes/2508-roasted-sea-bass-on-a-bed-of-pepper-ribbons (may not work)