Roasted sea bass with lime and peppers

1. Preheat the oven to 220c/Gas 7 and prepare the ingredients: deseed and thinly slice the peppers, peel, halve and thinly slice the shallots, peel and finely dice the garlic, grate the zest of the lime, rinse and drain the capers.

2. Arrange the pepper slices in a shallow ovenproof dish, scatter over the shallots, lay the fish in a single layer on top and season well.

3. Sprinkle over the garlic, lime zest and capers and pour over the stock. Cover with foil and roast in the oven for 20 minutes or until the fish is cooked through. Garnish with dill and serve with green beans.