Roasted Sea Bream Fillet with Paprika

INSTRUCTIONS

• 1
  Place the fish fillets in a mixture of 2 liters of water and 12 dkg of salt for 2 hours, then remove and pat dry before frying.
• 2
  Roast the whole bell peppers on a grill, over a gas flame, or in a hot oven until blackened, then place them in a tightly sealed container so their skin softens in their own steam.
• 3
  Afterward, peel the bell peppers, discard their stems and seeds, and slice them into strips.
• 4
  For the dressing, mix one tablespoon of lemon juice, one tablespoon of wine vinegar, 4 cloves of crushed garlic, two pinches of salt, and freshly ground black pepper, then add 1 dl of extra virgin olive oil and chopped herbs.
• 5
  Pour this dressing over the peeled, sliced bell peppers.
• 6
  Pat the fish dry and fry it in a hot pan until its skin is crispy, then flip it and remove it from the heat so the other side also gets some warmth but doesn't overcook.
• 7
  Serve the freshly fried fish with the bell pepper salad and fresh herbs.