Branzino with Puttanesca

Ingredients

• 4 piquillo peppers or 1 roasted red bell pepper from jar
• 1 clove garlic
• 1/3 cup pitted Kalamata olives, rinsed
• 2 tablespoons capers, drained and rinsed
• 1 tablespoon tomato paste
• 1/2 teaspoon anchovy paste
• 1/8 teaspoon salt
• 1/4 cup extra-virgin olive oil
• 8 branzino fillets, skin on
• 1 teaspoon salt
• 1/4 cup olive oil

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