Sea Bream With Pepper And Caper Peperonata - cooking recipe

Ingredients

3 None red peppers, quartered, seeded
3 None plum tomatoes, quartered
2 tbsp oil
1 None onion, chopped
1 tbsp capers
1 tbsp snipped dill
4 (4 oz) pieces bream
None None cooked orzo, to serve

Preparation

Preheat oven to 350\u00b0F.
Place peppers and tomatoes on a baking tray. Bake for 30-35 minutes, until pepper skin has blistered and tomatoes have collapsed. Place peppers in a plastic bag and set aside to cool completely.
Remove pepper skins and slice into thin strips. Remove skin from tomatoes and chop roughly, reserving all the juices.
Meanwhile, heat half the oil in a pan on medium. Saute onions for 4-5 minutes, stirring occasionally, until tender and golden. Reduce heat to low and add peppers, tomatoes and capers. Season to taste and simmer for 10 minutes, until sauce has thickened. Stir in dill.
While peperonata is cooking, heat remaining oil in a pan on high. Cook fish for 3-5 minutes each side. until golden and cooked through. Serve fish on orzo topped with peperonata.