Day 251 - Grilled Fish with Peperonata

• 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

• Method

1. Step 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. Step 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. Step 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.