Cooking time: 20 minutes
Preparing time: 15 minutes
4 pieces of bass fillet
2 pieces of red capia pepper
1 spoonful of unground black pepper
4 spoonful of olive oil
- Wash the mushrooms, then dry off and thinly slice them. Slice the peppers into thin rings. Squeeze one of the lemons, and slice the other into circular slices.
- Cut the fish fillets into 2-3 finger wide pieces and place these into single portion clay plates. Put the mushrooms and pepper slices into a bowl, add 4 spoonful of olive oil and mix these like you would mix a salad. Then split this mixture onto the fish plates. Add lemon slices. Sprinkle some little salt, and a few unground black pepper seeds. Add 2 or 3 spoonful of water to each clay plate and cover with aluminium foil.
- Place the clay plates on the oven tray and place in the oven preheated to 200-220 degrees. Cook for 20 minutes. Serve hot.