Put the fish in a shallow dish and marinate in olive oil and lemon juice with a pinch of saffron for 30 minutes-1 hour.
Fry the peppers, onions and garlic in groundnut oil until they are almost cooked but still a little crunchy. Now add the tomato passata, stir in the chilli flakes, cumin and a large pinch of saffron and season with salt and pepper. Cook until the sauce has reduced by about a fifth and is rich and spicy. Put to one side, or even prepare ahead and leave in the fridge until you wish to use it.
Dry the fish pieces and dredge them in flour seasoned with salt and pepper (if you can, put some more saffron in the flour, too). Quickly fry the fish pieces in hot oil until they are slightly crisp and golden on the outside but still raw inside. Put half the tomato and pepper sauce into a shallow ovenproof dish, arrange the fish pieces on top, cover with the remaining sauce and
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