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Method :
To
garnish - Lemon wedges
Lay
the bream in a large oval gratin dish. Pour the marinade over the fish,
cover and leave to marinate for 2-3 hours.
Meanwhile, place the pepper in a small round gratin dish and put it under
a hot grill. Cook the pepper, turning it occasionally, until the skin is
charred. Set aside until cool enough to handle. Peel off all the skin of
the pepper and discard the seeds. Puree the pepper flesh in a blender or
food processor until smooth.
Leave
the puree in the machine.
Lift
the fish out of the marinade. Strain the liquor and gradually add it to
the pepper puree with the machine running. When the marinade is
incorporated, slowly trickle in the oil in the same way. Season the
mixture to taste, then pour it into a small saucepan and heat it gently.
Heat
a grill and cook the fish for about 8-10 minutes, turning once. Transfer
the fish to a heated serving dish. Add any grilling juices from the fish
to the sauce, stir them in, and pour the sauce over the fish. Garnish with
lemon wedges and serve at once.
Serves 4
The red pepper sauce which accompanies the
fish in this dish has a delicate, mellow flavor.
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