Pan-fried fish with grilled pepper & potato salad

Preheat the grill to high. Line an oven tray with foil and grill the peppers for 20-30 minutes, turning from time to time, until blackened all over. Transfer to a bowl, cover with a plate and set aside for 20 minutes. Once cool enough to handle, peel and discard the stalks and seeds, reserving any juices. Tear the peppers and place into the bowl along with the pepper juices.

Meanwhile, boil the potatoes for 15-20 minutes, until tender. Drain and allow to steam dry and cool slightly before slicing. Add to the peppers along with the garlic, most of the oregano and basil, shallot, vinegar and 1½ tbsp oil. Season to taste.

Season the fish and drizzle with a little olive oil. Set a frying pan over a high heat. Once the pan is hot, fry the fish for about 5-6 minutes, until golden and the flesh is opaque throughout. Serve with the pepper and potato salad and remaining herbs.