By Patricia Lousada
This is an excellent way of serving firm-fleshed fish and is just as delicious cold as hot.
To make the piperade, gently fry the onion in the oil for about 5 minutes, stirring. Add the peppers, garlic, parsley and some salt and pepper. Continue to fry gently, uncovered, until the peppers are almost tender. Adjust seasoning to taste.
Preheat the oven to Gas Mark 4/180°C/350°F