1 sea-trout, about 1.5 kg
2 bay leaves
1 bunch of parsley, celery...
Pepper and salt
For the red oil:
1/4 l olive oil
1/2 red pepper
2 twigs thyme
1 clove garlic
For the sauce:
1 red pepper, 1 green pepper
2 tablespoons capers
2 lemons
2 tablespoons parsley
2 tablespoons soya sauce

Some days before, put a littlr bit of oil in a pot with the pepper, well-minced. Simmer, add the clove of garlic and the thyme, well-minced, and the remaining oil. Remove from the heat and put in a glass pot. Close and allow to marinate. Clean the sea-trout, season the inside and put the bay leaves. Steam with the bunch of parsley and celery for 20 minutes. For the sauce: put the peeled and minced peppers, the capers, the lemon grated, the parsley, the soya sauce, the pepper, the salt and the strained oil in a bowl. Cut the sliced sea-trout and serve.