Grilled fish with peperonata

Let the capsicum stew to create a sweet base to serve with succulent fish.

Recipe «Grilled fish with peperonata» presented in category Recipes / Fish, to prepare this dish you will need no more minutes. To make this dish at home by prescription from the author Gomer would need: 80ml 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 tsp red wine vinegar, 4 firm white fish fillets , 1/4 cup fresh basil leaves, Roasted potatoes, to serve.

Ingredients:

• 80ml 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 tsp red wine vinegar 
• 4 firm white fish fillets 
• 1/4 cup fresh basil leaves 
• Roasted potatoes, to serve 

Instructions

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.