Hake with stewed peppers

• red peppers↗3
• yellow peppers↗3
• good Spanish olive oil↗6 tbsp tbsp
• onion↗1

  finely sliced

• garlic cloves↗2

  chopped

• thyme sprigs↗4

  leaves removed, stems reserved

• clear honey↗1 tbsp tbsp
• sherry vinegar↗3 tbsp tbsp
• large pinch of smoked Spanish paprika↗

  (pimenton)

• small handful green olives↗

  stoned and halved

• flour↗3 tbsp tbsp
• small hake↗4

  fillets (or cod if you can't find it)

Step-by-step instructions

1. 1

   Blister the peppers under the grill or over a flame until blackened, then put in a bowl, cover with cling film and leave to cool. Peel and deseed the peppers, catching any juices by straining them into a small bowl and setting aside. Cut the pepper flesh into thin strips and set aside.

2. 2

   Put 3 tbsp of the olive oil in a shallow pan with the onion, garlic and thyme stems, and sweat over a low heat for 15-20 mins until softened and starting to brown. Add the pepper strips, half the honey, half the pepper juice and 2 tbsp Sherry vinegar, and cook until it makes a sticky relish. Season with the paprika, stir through the olives and set aside – this is best served at room temperature.

3. 3

   Mix the remaining pepper juices, vinegar and honey with 2 tbsp olive oil and half the thyme leaves to make a dressing, then set aside. Toss the flour with the rest of the thyme leaves and some seasoning, and use to dust the hake. Heat the remaining olive oil in a large non-stick frying pan and fry the hake for 6-8 mins, skin-side down until golden, then flip over and continue to fry until cooked through. Spoon a puddle of the pepper mix onto each plate and top with a piece of hake. Drizzle the dressing over the plate and serve.