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