Black Bass with Sweet Peppers

Split the bass lengthwise on the belly side to the back, but do not separate the pieces; take out the backbone; season with salt, baste with a little oil, besprinkle with fresh bread-crumbs, and broil over a slow fire, turning it once only: when done dress on a hot dish. Garnish around with sweet peppers fried in oil with a little crushed and chopped garlic, salt, black and prepared red pepper (No. 168), fine herbs and lemon juice.