Red Mullet with Spicy Peppers, Chorizo and Black Olives

• 4 red mullet fillets, about 100–120 g each
• 2 tbsp olive oil

Trim the red mullet fillets to neaten and check them for pin bones, removing any you find with tweezers. Wrap and chill until ready to cook.

For the spicy peppers, heat the olive oil in a frying pan and add the red onion, chorizo and ras el hanout. Fry for 3–4 minutes, stirring frequently. Meanwhile, drain the roasted red peppers, discard any seeds and cut into thin slices. Add them to