Ingredients
12 bream fillets
2 garlic cloves
1 1/8 cups black olives in brine, pitted
4 anchovies in oil
6 3/4 tablespoons olive oil
2 peppers
1 Orange
1 3/8 cups sundried tomatoes in oil finely sliced
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Pure ground ancho — sweet-earthy for mole, enchilada, chili
Grow poblanos to dry into ancho — mole, chili powder, adobo
Large oval cocotte — whole leg of lamb, big batch braises
Oval shape fits whole chickens, roasts, bread — self-basting lid
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Pure ground ancho — sweet-earthy for mole, enchilada, chili
Grow poblanos to dry into ancho — mole, chili powder, adobo
Large oval cocotte — whole leg of lamb, big batch braises
Oval shape fits whole chickens, roasts, bread — self-basting lid
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Preheat the oven to 190 degrees C/gas 5. Blend together the garlic, black olives, anchovies and olive oil. Cut the peppers into large flat pieces, lay skin up on a baking sheet and bake in the oven for about 10 minutes or until the skin is blistering and blackened. Remove from the oven and leave to cool. Once cool, carefully remove the skin and then slice finely. Add the peppers and sundried tomatoes to the olive and anchovy mix, combine well. Increase the oven temperature to 200 degrees C/gas 6. Line a baking sheet with baking paper. Lay 6 of the sea bream fillets, skin down on the baking sheet, spread each of them with the olive mixture, place the other 6 fillets on top, skin up, drizzle with the olive oil, bake for 8 minutes, serve immediately. I served mine with broken roasted potatoes.