Soften half a chopped red pepper, a chopped shallot and crushed garlic in a little oil, then add a chopped deseeded red chilli.
Add half a glass of white wine (or dry vermouth) and reduce for 5 minutes, then add a similar amount of double cream, and season
with salt and freshly-ground black pepper. Simmer until thickened, then stir in torn basil leaves and keep warm while you cook
the fish. Cut slashes in the skin and season with salt and black pepper and fry, skin-side down, for 2-3 minutes, until golden brown
and crispy. Turn the fish over and fry for another minute or two. Spoon the sauce onto hot plates, top with the fish and serve with
sautéed potatoes and a green veg.