Piperade is a Basque dish of onions, green peppers and tomatoes (reflecting the colours of the Basque flag); I prefer to make it with red peppers!
Sauté a chopped onion, a chopped red pepper and a crushed clove of garlic until the onion is translucent, then add a half glass of dry white wine
(or dry vermouth) and a couple of chopped skinned and deseeded tomatoes. Bring to a simmer, season with a little sea salt and freshly ground black pepper,
cover and cook gently for 10-15 minutes, until the tomatoes have broken down into a nice thick sauce. Meanwhile, slash the skin of the fish a few times,
dust in seasoned flour and fry, skin side down, until nice and crispy, then flip over and cook for another minute or so. Serve on top of the piperade,
with fried potatoes and a green veg.