Cooking Instructions
1.
Heat the
butter (1 knob)
and
oil (4 tbsp)
in a large heavy-based pan over a low-medium heat. Add the
onion (1)
and
garlic (4 cloves)
with a pinch of salt and cook gently for around 10 minutes (without browning), until soft.
2.
Add the
peppers (6)
, cover and cook for a further 15 minutes, stirring now and again, until broken down.
3.
Add the
tomatoes (1 tin)
, breaking up with a fork, and leave to simmer, uncovered, for 30-40 minutes (add a splash of water if it looks too dry). Add the
vinegar (1 splash)
, taste and season with salt and pepper.
4.
Pat the
fish (4)
dry with kitchen towel and season with salt. Set aside for 5 minutes.
5.
Heat a splash of oil in a non-stick frying pan over a medium-high heat. Pan-fry the fish for 2-3 minutes on each side, until cooked through.
6.
Serve the peperonata with the pan-fried fish and a scattering of fresh
basil (1 handful)
.