Grilled fish with peperonata
summary：Let the capsicum stew to create a sweet base to serve with succulent fish....
Ingredients
• 80ml (1/3 cup) extra virgin olive oil
• 2 small yellow capsicums, seeded, coarsely chopped
• 2 red capsicums, seeded, coarsely chopped
• 1 red onion, halved, cut into thin wedges
• 250g baby roma tomatoes, halved lengthways
• 3 garlic cloves, thinly sliced
• 2 teaspoons red wine vinegar
• 4 (150g each) firm white fish fillets
• 1/4 cup fresh basil leaves
• Roasted potatoes, to serve
Method
1. Heat 60ml (1/4 cup) of the oil in a large ovenproof frying pan over medium-high heat. Add the combined capsicum and onion. Reduce heat to medium-low. Cook, covered, stirring occasionally, for 10 minutes. Add the tomato and garlic and cook, stirring occasionally, for 10 minutes or until the capsicum is very tender. Stir in the vinegar.
2. Meanwhile, heat the remaining oil in a large non-stick frying pan over high heat. Season the fish. Cook the fish for 1 minute each side. Transfer to a plate.
3. Preheat grill on high. Place the fish on top of the capsicum mixture. Cook under the grill for 5 minutes or until cooked through. Sprinkle with basil. Serve with potatoes.