handful of small sweet peppers (or 1 large red or orange bell pepper cut into wedges)
1 large purple onion
½ tsp salt, divided
Freshly ground pepper to taste
2 tbsp coarsely chopped cilantro
2 tsp coarsely chopped lemon zest
1 tsp dried oregano
1 garlic clove, crushed
1½ pounds sea bass fillet
Preheat oven to 400F. Place sweet potatoes in a large rimmed baking sheet. Drizzle with oil and turn to coat evenly. Add pepper and onion. Season with ¼ tsp salt and pepper.
Roast the vegetables for about 35 minutes. Make sure to turn them halfway through so they are evenly roasted.
While vegetables are roasting, chop cilantro, lemon zest, oregano and garlic together to make gremolata. Season the sea bass with the remaining salt and sprinkle with half of the gremolata.
Remove the baking sheet from the oven. Increase oven temperature to 450F. Arrange the sweet potatoes around the sides and place the sea bass in the center. Top the fillets with some of the pepper and onion mixture.
Roast in the oven for about 15 to 20 minutes depending on the thickness of your fillets. Top each fillet with the remaining gremolata and serve with lemon wedges.
Recipe by Parkesdale Farm Market Blog at http://www.parkesdale.com/blog/2013/10/fish-dinner-roasted-sea-bass/