1. For the dressing, liquidise the red peppers until smooth. 2. tip the puree into a fine meshed sieve placed over a bowl and gently shake out as much juice as possible. 3. You sould be left with about 450ml of juice. 4. Put this into a pan and boil until it has reduced to 25ml. 5. It needs to be deep red and exceedingly concentrated. 6. Meanwhile, boil the sherry vinegar until reduced to 1 tablespoon and pre-heat the grill to high. 7. Grill the medium peppers, turning them, until they are black all over. 8. leave to cool, then peel off the skin. 9. leave the stalk on but remove the seeds by making a small cut and scrape them out with a teaspoon. 10. brush with a little olive oil and season with salt. 11. Stir the reduced sherry vinegar, a pinch of salt and some black pepper into the reduced pepper juice and keep warm. 12. Heat a heavy based fry pan until smoking hot. 13. Brush the fish fillets on both sides with lots of olive oil and season with a little salt. 14. Put them in the pan, skin side down, and cook for 1 1/2 minutes, then turn over and cook for a further 1 1/2 minutes. 15. Place the fillets on 4 warmed plates, spoon the red pepper juice round the fish on the plate, then put your thumb over the top of a bottle of extra virgin olive oil. 16. Finish with some flakes of sea salt and ground black pepper, and garnish with the parsley sprigs. ---------------------------------------------------------------------------
Nutrition
Ingredients
