Ingredients
1/2 cup extra-virgin olive oil
1 large red onion, finely chopped
2 large garlic cloves, sliced
3 red bell peppers, cored, seeded, and cut into 1-inch pieces
3 yellow bell peppers, cored, seeded, and cut into 1-inch pieces
Pinch of crushed red-pepper flakes
2 canned anchovies
10 ripe plum tomatoes, diced, or 1 (35-ounce) can whole tomatoes, drained and passed through the medium disk of a food mill
1 tablespoon capers, rinsed
Coarse salt and freshly ground black pepper
4 fillets (about 8 ounces each) wild striped bass, skin on
8 slices lemon
1/2 cup extra-virgin olive oil
4 sprigs fresh rosemary
Roasted Potatoes
Preparation
Make the peperonata: In a large skillet, heat oil over medium heat; add onion and garlic, and cook, stirring, until onion is translucent, about 3 minutes. Add remaining ingredients, stirring to break up anchovies. Season with salt and pepper. Reduce the heat to a simmer, and cook, stirring occasionally, until peppers are very soft, about 45 minutes.
Preheat oven to 500 degrees. Make the bass: Place 2 lemon slices on a small rimmed baking sheet; top with a piece of bass. Repeat process with remaining lemon slices and bass. Season with salt and pepper. Drizzle evenly with oil, and top each piece of fish with a sprig of rosemary. Roast until the fish is cooked through, 10 to 12 minutes.
Serve fish over peperonata with potatoes on the side.
