INGREDIENTS
1 clove
Garlic
1/2 tsp
Anchovy paste
1 tbsp
Tomato paste
2 tbsp
Capers
1/3 cup
Kalamata olives, pitted
1 1/8 tsp
Salt
1/4 cup
Olive oil, extra-virgin
1/4 cup
Olive oil
4
Piquillo peppers or 1 roasted red bell pepper from jar
8
Branzino fillets, skin on