Fish with roasted peppers
A really simple fish supper that’s sure to impress. The roasted baby peppers add sweetness and colour – chop up two regular peppers if you can’t find the smaller variety.
Ingredients
For the peppers
- 8–10 mixed baby peppers
- 1 tsp sunflower oil
- flaked sea salt and freshly ground black pepper
For the fish
- 2 tbsp cornflour
- 2 x 160g/5¾oz firm fish fillets, such as tuna or swordfish
- 1 tbsp sunflower oil
- ½ tbsp hoisin sauce mixed with 1½ tbsp light soy sauce
- stir-fried green beans and freshly cooked rice, to serve
For the herb crumb
- 1 sponge finger, crushed, or 10g/â…“oz dried white breadcrumbs
- 2 heaped tbsp very finely chopped fresh coriander
- 1 spring onion, trimmed and very finely chopped
- ½ tsp paprika
Method
Preheat the oven to 220C/200C Fan/Gas 7. Put the peppers in a small roasting tin and toss with the oil, ½ teaspoon of sea salt and lots of ground black pepper. Roast for 12–15 minutes, or until lightly browned and just softened.
While the peppers are cooking, season the cornflour with a little salt and pepper on a plate. Dust the fish fillets on each side with the seasoned flour.
Mix all the ingredients for the herb crumb together with ½ teaspoon each of salt and pepper – you may need a little more salt if using the sponge finger. Set aside.
Heat the oil in a large frying pan over a high heat until smoking hot. Add the fish and immediately reduce the heat to medium. Cook for 2–4 minutes, then increase the heat again and, once hot, flip the fish and fry on the other side for a further 2–3 minutes, or until just cooked. The time taken will depending on the thickness of the fillets. You may need to add a little extra oil before turning the fish.
Divide the roasted peppers between two warmed plates and sit the fish fillets on top. Drizzle with the hoisin and soy sauce mixture, sprinkle with the herb crumb and serve with stir-fried green beans and freshly cooked rice.
Recipe Tips
You can make this recipe with any fish – white fish fillets, such as hake, also work well. Just take care when you turn them and buy pieces with the skin on if possible, as they are a little easier to fry.
If you can’t get baby peppers, use 1 small red and 1 small yellow pepper, deseeded and quartered.
You can blitz the herb crumb using a stick blender for a finer finish.