Liquidize the red peppers for the dressing until smooth.

Strain the pepper puree through a fine meshed sieve, collecting the juice.

You should have about 450ml of juice.

Boil the pepper juice in a pan until it reduces to 25ml; it should be deep red and concentrated.

Boil the sherry vinegar until reduced to 1 tablespoon.

Pre-heat the grill to high.

Grill the medium red peppers, turning until blackened all over.

Cool the grilled peppers, then peel off the skin.

Remove the seeds from the grilled peppers through a small cut, leaving the stalk intact.

Brush the peeled peppers with olive oil and season with salt.

Stir the reduced sherry vinegar, salt, and black pepper into the reduced pepper juice, keeping warm.

Heat a heavy based fry pan until smoking hot.

Brush the fish fillets with olive oil on both sides and season with salt.

Sear the fish fillets skin side down in the hot pan for 1 1/2 minutes.

Turn the fillets and cook for another 1 1/2 minutes.

Place the seared fillets on warmed plates.

Spoon the red pepper juice dressing around the fish.

Drizzle extra virgin olive oil over the fish.

Finish with sea salt flakes and ground black pepper.

Garnish with flat leaf parsley sprigs.