SE A BA SS W ITH ROASTED REDPEPPER BUTTER,BASIL ANDBLACK OLIVES

SERVES 2-4 ●

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Preheat the oven to 180°C (350°F) Gas 4.

1. To make the red (bell) pepper butter, roast the peppers in the preheated oven for 35 minutes. Remove from the oven and skin and deseed the peppers. Place the pepper flesh, butter and garlic in a food processor and blend together until you have a smooth paste.

Preheat the barbecue griddle to medium. Wash the fish and trim the fins with kitchen scissors. On both sides of the fish make vertical incisions to the bone. Place the lemon wedges into the incisions. Smear the red pepper butter all over the fish and place the basil leaves into the cavity. Place the fish onto a double thickness, large sheet of foil, lifting the sides of the foil slightly to make a parcel. Add the wine and olives and season with salt and pepper. Seal the foil.

Cook for about 30 minutes on the preheated barbecue or griddle. Check if the fish is cooked by inserting a metal skewer into it through the foil.

1 whole sea bass or sea bream, gutted 1 lemon, cut into wedges Leaves from a small bunch of fresh basil 120ml white wine 12 black or kalamata olives Sea salt and freshly ground pepper RED PEPPER BUTTER 2 red (bell) peppers 25g unsalted butter 1 garlic clove 2. 3.