Crispy Fish with Pepperonata, Fregola and Salsa Verde

Steps

1. Preheat oven to 220°C. Bring a medium pot of salted water to the boil. Line an oven tray with baking paper. Preheat BBQ grill or hot plate to medium (if using). Thinly slice red onion and quarter or halve baby capsicums depending on size. Cut Palermo capsicum in half lengthways, then into 2cm wedges. Toss on prepared tray with a drizzle of oil and season. Cook in oven for 15-20 minutes until tender.
2. While capsicums cook, prepare the fish. Pat fish dry and remove any remaining bones and scales. Cut any larger fillets in half and score skin at 1cm intervals. Place on a plate, season and set aside.
3. When capsicums have 10 minutes cook time remaining, cook fregola in pot of boiling water for 8-9 minutes or until tender. Drain and return to pot with butter, olive oil and vinegar and season.
4. Heat a drizzle of oil in a medium (preferably non-stick) fry-pan on medium-high heat. Cook fish (skin-sidedown) for about 3 minutes until skin is crispy and golden. Flip and cook for a further 1-2 minutes (depending on thickness) until just cooked through. Remove from pan and set aside to rest.
5. Add cooked capsicums and hot water to pot with fregola. Add a little more hot water if you prefer a saucier dish. Fold through rocket and season.
6. To serve, divide pepperonata and fregola between plates and top with crispy fish (skin-side-up). Dollop over salsa verde.