2 sm. or 1 lg. green, red, yellow pepper
1/4 c. olive oil
2 springs fresh thyme, or 1 tsp. dried
3 tbsp. pureed garlic
3 tbsp. green onions
3 tbsp. white wine vinegar
1 1/2 c. dry white wine
1 1/2 c. whipping cream
6 tbsp. unsalted butter
Salt and pepper, to taste
1 c. beurre blanc sauce
4 pieces bass fillets

Heat oven to 400 degrees. Cut each pepper in half. Remove seeds and white ribs. Put peppers, cut side down, in baking pan. Rub each well with olive oil and sprinkle with thyme. Bake until skin is golden and blistered, about 30 minutes. Remove from oven and use paring knife to peel off skin while peppers are still warm.

Use a food processor to puree the peppers separately by color, adding 1/3 of the oil from the baking pan and pureed garlic to each batch. In 3 saute pans cook peppers and 1/3 of green onions, vinegar, and wine until each mixture is reduced to 2 tablespoons. Add 1/3 of the cream to each mixture and reduce to half the volume. Whisk in 2 tablespoons of butter, salt, and pepper into each, then strain through fine sieve. Put each pepper sauce into clean, plastic catsup bottles. Keep warm, not hot.

Make beurre blanc sauce. Rub fish pieces lightly with oil. Broil, 6 inches from heat source 10 minutes per inch of thickness. Spread beurre blanc sauce over bottom of plate. Use pepper to make designs on plate. Place cooked fish in center of plate.