Hake with stewed peppers

Ingredients

• 3  bell pepper red
• 3  bell pepper yellow
• 6 tbsp olive oil spanish good
• 1  onion finely sliced
• 2  garlic clove chopped
• 4  thyme sprigs 
• 1 tbsp clear honey 
• 3 tbsp sherry vinegar 
• 1 large pinch paprika smoked spanish (pimenton)
• 1 small handful olive green halved
• 3 tbsp flour 
• 4 small hake steaks ) fillets (or cod if you can't find it)

Equipment

• bowl
• frying pan
• grill

Directions

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.
2. Cut the pepper flesh into thin strips and set aside.
3. 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.
4. 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.
5. 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.
6. 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.
7. Drizzle the dressing over the plate and serve.