Confit Sea Bass with Roasted Bell Pepper Salad

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

Preheat the oven to 150 degrees top/bottom heat. Place the fish along with the entire marinade in a small baking dish and gently cook (confit) for approx. 30 minutes.

Preheat the oven to 240 degrees grill function. Wash the bell peppers and roast them whole on a baking sheet lined with parchment paper for approx. 30 minutes. Turn them several times until the skin is dark to black all around.