2 pcs sea bass, gutted and cleaned of scales
1/4 of "Mishni" lemon spread (300 gram package)
4 medium potatoes
1 bunch of small peppers (Tinkerbell)
1/2 head of broccoli
2 tablespoons olive oil for seasoning
1/4 teaspoon salt and pepper
1. Cut each fish fillet in half, spread with a second lemon paste and let sit for at least 20 minutes.
2. Preheat oven to high heat (about 250 degrees).
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3. Cook the potatoes whole in salted water, peel and slice. Cut the broccoli into florets.
4. Season the potatoes, broccoli, and peppers with olive oil, salt, and pepper.
5. Roast the potatoes and broccoli in the oven until browned.
6. Grill the fish and peppers for about 7 minutes.
7. Arrange the fish and vegetables on a serving plate and serve with mounds of lemon spread on the plate.
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