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1
Wash fish thoroughly, then season with 1 tbsp salt, 2 tbsp ground black pepper and 1/2 tsp herbs.
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2
I like to steam the fish in a microwave for about 4 minutes, as this melts off any excess fat from the fish before this goes into the oven.
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3
Halve the bell peppers and roast with cut side facing downwards until skin is slightly charred.
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4
Peel off the skin, and cut into thin strips.
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5
Reserve 1/3rd for the salsa.
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6
Chop onions finely, then add 2 tbsp vinegar and 1 tbsp salt.
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7
Soak overnight if possible.
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8
If you prefer a less pungent flavour, microwave the onions for 1-2 minutes.
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9
Reserve half for the salsa, and chill the rest.
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10
Make the salsa by chopping the tomato, celery and cucumber finely.
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11
Add the reserved bell peppers and pickled onions.
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12
Season with 1/2 tbsp salt, 1 tbsp ground black pepper, 1/2 tsp herbs and 1 tbsp vinegar, chili flakes and Worcestershire sauce.
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13
Wash the string beans and cut into bite-sized pieces.
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14
Wash the mushrooms (I know this isn't the correct thing to do, but after all, they've been growing in the dirt!)
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15
and pat dry.
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16
Place fish into an large oven-proof dish.
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17
Spread half the salsa over the fish, and chill the rest.
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18
Arrange the rest of the sliced bell peppers over it, and arrange the string beans and mushrooms around the fish.
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19
Cover with aluminum foil and bake for 30-40 minutes at 170C.
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20
Serve with the rest of the pickled onions and salsa.
