I have a friend who taught me to make clams with red bell peppers, and ever since, this combination has stayed with me: seafood with bell peppers. The sweetness of the peppers paired with the creaminess of the whole roasted sea bass makes me smile every time. I really love sea bass and in my humble opinion, it tastes lovely with a few adornments- just a bit of salt and lemon.
What you will need
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