Confit Sea Bass with Roasted Pepper Salad | Mediterranean Delight

In a bowl, mix 150 ml olive oil, crushed garlic, chopped herbs (thyme, sage), brown sugar, finely chopped chili, and a pinch of salt. Marinate the fish fillets in this mixture in the refrigerator for at least three hours.

Preheat the oven to 240 degrees Celsius on grill function. Wash the peppers and place them whole on a baking sheet lined with parchment paper. Roast for about 30 minutes, turning them several times, until their skins are dark, even black, all over.

Place the roasted peppers in a bag or cover them with a bowl and let them cool. Afterwards, you can easily peel off their skins. Clean them of seeds and cut them into cubes.