Set the oven to 200°C / 400°F / Gas Mark 6
Serves 6 as a main
3 large red bell peppers
50g (2oz) nuts; hazelnuts, pistachios, pine nuts etc. 3 garlic cloves – crushed
Juice and zest of 1 lemon
2tbsp of organic apple cider vinegar
8 tbsp of organic, cold pressed extra virgin olive oil
8 spring onions, finely chopped
A small handful each of fresh coriander and parsley, finely chopped
pinch of Himalayan pink salt and pepper
6 large, firm fish fillets (salmon, cod, tuna, monkfish)
2 tbsp coconut oil
Start by roasting the peppers in the oven until soft and blistered. Tip them into a mixing bowl and cover with cling film; this will make it easier to peel off the skin. While they are cooling, heat a dry heavy based pan over a medium heat and slightly toast off the nuts. Next coarsely crush the nuts in a pestle and mortar or a blender. When the peppers have cooled, remove their skin and dice. Make the salsa by mixing all of the ingredients together, season and cover then refrigerate until needed.
Heat the coconut oil in the frying pan and fry the fish fillets until golden brown on each side. Turn down the heat, cover the pan and continue to fry gently until cooked through. Serve the fish warm or cold with a dollop of the salsa on top.