Pan-Fried Hake with Stewed Peppers

This Spanish-inspired dish of white fish with sweet paprika-spiked peppers will bring a taste of the sunny Mediterranean to your dinner plate.

3 red bell peppers
3 yellow bell peppers
6 Tbsp. Spanish olive oil
1 onion, finely sliced
2 cloves garlic, chopped
4 sprigs thyme, leaves removed, stems reserved
1 Tbsp. pure clear honey
3 Tbsp. sherry vinegar
1 large pinch smoked Spanish paprika (pimenton)
1 small handful green olives, pitted and halved
3 Tbsp. all-purpose flour, unbleached
4 small hake fillets (or cod)

Blister the peppers under the grill or over a flame until blackened, then put in a bowl, cover with cling film and leave to cool. Peel and deseed the peppers, catching any juices by straining them into a small bowl and setting aside. Cut the pepper flesh into thin strips and set aside.

Put 3 Tbsp. of the olive oil in a shallow pan with the onion, garlic and thyme stems, and sweat over a low heat for 15-20 minutes until softened and starting to brown. Add the pepper strips, half the honey, half the pepper juice and 2 Tbsp. Sherry vinegar, and cook until it makes a sticky relish. Season with the paprika, stir through the olives and set aside - this is best served at room temperature.

Mix the remaining pepper juices, vinegar and honey with 2 Tbsp. olive oil and half the thyme leaves to make a dressing, then set aside. Toss the flour with the rest of the thyme leaves and some seasoning, and use to dust the hake. Heat the remaining olive oil in a large non-stick frying pan and fry the hake for 6-8 minutes, skin-side down until golden, then flip over and continue to fry until cooked through.

Spoon a puddle of the pepper mix onto each plate and top with a piece of hake. Drizzle the dressing over the plate and serve.

Makes 4 servings.