Preparation time1 Hour
Cooking time50 Minutes
1Rinse the fish and pat dry. Score the skin side with a sharp knife. Sear briefly skin-side down in a hot pan with oil. Season with salt and pepper.
2Remove the fish from the pan and place on paper towel. Vacuum seal in suitable bags with the cloves, bay leaf and olive oil.
3Preheat the water bath to 58 degrees and cook the fish for 15 minutes.
4Wash and halve the red pepper. Remove the seeds and cut into large chunks.
5Wash and roughly dice the tomatoes. Peel and finely slice the onion.
6Sauté the onion in a pan with oil. Add the red pepper, garlic, lemon zest, tomato puree, bay leaves, lemongrass, rosemary, thyme and tomatoes. Give everything a good stir. Add the stock and cook the peperonata in a 170-degree oven for approximately 40 to 50 mins with the lid on
7Remove the peperonata from the oven. Add the capers and chopped basil. Stir through a dash of olive oil and arrange with the fish fillets