Sea Bass with Spicy Bell Pepper Sauce

Mix quartered lime, garlic cloves, bay leaves, fennel pieces and rosemary with some sea salt and olive oil. Stuff the ready-to-cook fish with a quarter of the prepared mixture each and close the belly opening with toothpicks. Season the fish with salt as well as pepper and sear in a pan in hot olive oil over high heat for about 1 minute on each side. Reduce heat slightly and fry until golden brown on both sides, about 8 minutes. Arrange on warmed plates, garnish each with a lemon half and serve with the prepared sauce. For the sauce, dice the shallots and white bread. Remove the seeds from the peppers and dice them as well. Finely chop the garlic. Mix the shallots with the garlic, peppers, red wine vinegar, cumin, chopped chilies and white bread, season with a little sea salt and let sit for 1 hour. Then blend in a blender, slowly pour in the olive oil and blend to a homogeneous sauce. Season again with freshly ground sea salt and pepper.

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