Servings: 4   |  Total Time: 45mins

Nutritional information: (average serve)

  • Calories: 396
  • Protein: 31.2g
  • Carbs: 10.9g
  • Fat total: 24.6g  Saturated Fat: 4.4g


4 tablespoons extra-virgin olive oil, divided

3 cloves garlic, thinly sliced

1 tablespoon fennel seed

Pinch of crushed red pepper

1 medium red onion, thinly sliced

1 teaspoon chopped fresh oregano

1 teaspoon coarsely chopped fresh thyme

1 teaspoon paprika

8 cups thinly sliced bell peppers, any colour

¼ cup capers, rinsed

2 tablespoons sherry vinegar

700g skinned amberjack, swordfish or mahi-mahi

½ teaspoon kosher salt

1/4 cup chopped mixed tender fresh herbs, such as parsley, basil and/or mint

¼ cup thinly sliced fennel


Step 1

Heat 2 tablespoons oil in a large pot over medium-low heat. Add garlic, fennel seed and crushed red pepper and cook, stirring often, until fragrant and the garlic starts to brown, 2 to 3 minutes. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Stir in oregano, thyme and paprika. Add bell peppers, reduce heat to low and cook, stirring occasionally, until softened, about 20 minutes. Add capers and vinegar and cook for 2 minutes more.

Step 2

Meanwhile, preheat grill to medium-high.

Step 3

Brush fish with the remaining 2 tablespoons oil and sprinkle with salt. Oil the grill rack. Grill the fish, turning once halfway, until the flesh is opaque, 6 to 10 minutes total, depending on thickness. Transfer the fish to a clean cutting board and cut into 4 portions.

Step 4

Arrange the fish over the peperonata and top with herbs and fennel.