For the fish:

• 4 whole sea bass, deboned and descaled (each fish should weight about 1 lb)
• 2 lemons
• salt and pepper
• parsley, to garnish

For the herb cream:

• 6 garlic cloves, peeled
• 2 cups of freshly picked herb leaves (oregano, parsley, basil, celery)
• 1 baguette (just use the inside, and not the crust)
• 5 Tbsp olive oil
• salt, to taste

For the roasted peppers:

• 4 medium-sized onions, cut in half and diced
• 8 garlic cloves, diced
• 1 hot green pepper, cut in rings (optional)
• 8 fresh peppers that have been grilled and singed, sliced in wide strips
• 6 tomatoes, similarly roasted and singed and sliced in strips
• 3 Tbsp olive oil
• ½ cup Arak, Ouzu or other anise-flavored liquor
• 1 tsp freshly ground oregano
• salt, to taste