6 Whole Baby snapper scaled and gutted, scored

2 tablespoons of olive oil

1 lemon

 

2 yellow Bell Peppers

2 red Bell Peppers

1/3 cup of olive oil

1 large red onion (thinly sliced)

1 sprig of rosemary

1/2 cup of red wine vinegar

 

1 cup of finely packed basil leaves

1 tablespoon of toasted pine nuts

1 small garlic clove

1/4 cup of finely grated parmesan

1/3 cup of olive oil

 

Rub snapper with oil, and season all over with salt and pepper. Cook in a large frying pan for 6-8 minutes each side, squeezing over lemon and a little extra oil during cooking. Char grill bell peppers until skin has blackened. Place in a bowl and cover with plastic wrap. Stand for 5 minutes. Peel and discard skin and seeds. Slice flesh in to 1/2” strips. Heat oil in a frying pan on medium. Sauté onion with rosemary for 3-4 minutes until tender. Add vinegar. Simmer for a further 5 minutes. Add bell peppers and season to taste. Remove from the heat and allow to cool. Chill in an airtight container until needed. Place basil, pine nuts and garlic in a food processor. Blend until finely chopped. With the motor running, gradually add oil through chute until all ingredients are well combined. Stir parmesan through and season to taste. Cover until ready to serve. Serve fish with piperade and pesto on the side.