For the salsa, peel the garlic. Pour the capers into a sieve and drain. Wash parsley, shake dry and pluck the leaves from the stalks. Place the parsley, capers, anchovy fillets, garlic and 7-8 tablespoons of olive oil in a tall cup and puree with a blender. Season to taste with salt, pepper and vinegar. Cut the peppers in half lengthwise, clean, wash and pat dry.
Wash lemons thoroughly, rub dry. Peel 1 lemon with a zest ripper. Halve the lemon, squeeze the juice. Mix lemon juice, salt and sugar. Fold in 2 tablespoons of olive oil. Wash the thyme, shake dry and, except for something to garnish, pluck the leaves from the stalks. Cut the second lemon into slices. Wash the fish, dab dry and cut into 8 slices. Place one tranche in each pepper half, distribute the slices of lemon and sprinkle evenly with thyme and lemon peel. Sprinkle with lemon oil. Place in aluminium bowls on a grill and grill covered for 12-15 minutes.
Wash the thyme, shake dry and, except for something to garnish, pluck the leaves from the stalks. Cut the second lemon into slices. Wash the fish, dab dry and cut into 8 slices. Place one tranche in each pepper half, distribute the slices of lemon and sprinkle evenly with thyme and lemon peel. Sprinkle with lemon oil. Place in aluminium bowls on a grill and grill covered for 12-15 minutes. Garnish with thyme and serve with salsa verde. Bread tastes good with it
Tip: If you do not have a grill with lid, you can grill the stuffed peppers wrapped in aluminium foil