Preheat the grill to its highest setting and line a tray with foil.
Grill the peppers for 10-12 minutes until the skin is blackened.
Steam the peppers in a covered bowl for 15 minutes to loosen skins.
Peel the peppers over a bowl to catch all the juices.
Remove the seeds and tear the flesh into 1cm strips.
Mix peppers with anchovies, garlic, capers, lemon juice, rind, and olive oil.
Light the barbecue and wait 30 minutes until the coals are ash-white.
Rinse the sea bass, pat dry, and rub with olive oil and salt.
Barbecue the fish for 12-15 minutes per side until crisp and golden.
Stir fresh herbs into the salad and serve alongside the fish.