Dorada on a pillow of sweet and hot peppers

Young potatoes are very good for such fish - steamed or just boiled.

Ingredients

• 4 small dorado or 2 large
• 2 large sweet red and yellow peppers each
• 2 green chili peppers
• 2-4 cloves of garlic
• 4-6 sprigs of thyme
• 100 ml olive oil
• salt, freshly ground black pepper

Directions

1. Peel the garlic. Set aside as many thyme sprigs as you have fish, and remove the leaves from the rest. Combine thyme leaves, garlic and olive oil in a blender and blend until smooth.
2. Gut the dorada, clean the scales, remove the gills from the head. Rinse the fish and pat dry. Make three shallow diagonal cuts on one side of each fish. Rub the fish with garlic and thyme oil on all sides (about half of the oil should remain), salt and pepper, put a sprig of thyme in the belly. Leave to marinate while you cook the rest.
3. Preheat oven to 160 ° C with grill, if available. Line a baking sheet with parchment. Remove stalks, seeds, and septa from sweet and hot peppers. Cut the peppers into thin strips, mix with the remaining spicy oil. Place the peppers in an even layer on a prepared baking sheet and place in the top third of the oven for 10 minutes.
4. Place the fish, cut side up, on top of the peppers. Return to the center of the oven. Bake until fish is tender, 12-14 minutes if fish is small, and 16-20 minutes if large. Serve immediately.