Ingredients
1 red pepper, halved and de-seeded
1 yellow pepper, halved and de-seeded
Juice of ½ lemon
6 tbsp. Olive Oil
4 fillets Sea Bass, or Sea Bream (approx. 175g/7oz in total weight)
Salt , freshly ground pepper
4 slices Parma ham, cut in half length wise
350g/ 12oz potatoes, cooked and halved
25g/ 1 oz rocket, or spinach leaves
For the Tartar sauce
1 tsp. freshly chopped tarragon
2 tsp. capers, drained and chopped finely
1 small gherkin, chopped finely
2 tsp. freshly chopped parsley
300g/ 10 oz Greek yoghurt
Method
Sprinkle the peppers with the lemon juice and half the olive oil and place under a pre-heated grill until the skin starts to blister and blacken. Remove and cover with a clean tea towel for 20 mins, before peeling skins. Once skinned, cut into long strips. Brush the fish with the remaining oil, and season well. Grill carefully for 6 - 8 minutes, turning once. Curl two pieces of Parma ham to form a crown shape and place under the grill for 1 - 2 mins. For the tartar sauce, mix all the ingredients together and season according to taste. Arrange the peppers, potatoes and rocket (or spinach) onto serving plates, and top with the fish and Parma ham. Serve with the tartar sauce.
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