Wash the fish fillets and dry gently. Place them in a bowl, sprinkle with coarse salt and refrigerate for 24 hours.
Peel and seed the tomatoes and cut them into small cubes. Wrap the red bell pepper with aluminum foil and bake in a preheated oven at 200 °C for 20 minutes, then peel and finely dice the bell pepper, and mix them with the tomatoes, chopped herbs, 2 tablespoons of the olive oil and lemon juice in a small saucepan; season with the black pepper and the MAGGI® Chicken Less Salt Bouillon and keep warm over low heat.
Pat dry the fish, then brush with the remaining 1 tablespoon olive oil and place in a heated non-stick pan. Cook the fillets, skin side up, until nicely colored.
Ladle some sauce onto each plate and place the fish on top.
