- 150 ml olive oil
- 2 red onions, sliced
- 3 tablespoons minced garlic
- 1 tablespoon dried thyme
- 30 grams sugar
- 2 tablespoons course sea salt
- 4 red peppers, deseeded and cut into thin strips
- 4 yellow peppers, deseeded and cut into thin strips (if you like you could also add in some green peppers)
- 150 grams button mushrooms, slices
- 2 pinches paprika
- 1 red chilli, chopped
- 300 ml, white wine vinegar (if you do not like the sourness of vinegar try using either fish stalk or water)
- bunch of dhania (coriander) chopped
For the Red snapper
- 4 x 140 grams red snapper fillets (you could use any white fish fillet)
- 75 ml olive oil
- 4 large pinches of paprika
- 4 teaspoons minced garlic
- juice of 2 lemon
- Mix the juice of 1 lemon, the 4 teaspoons of garlic and some salt to taste. Smear this paste on the fillets and set aside.
- Pour the 200 ml of oil in a pan over medium heat; add the onion, thyme, sugar, garlic and a pinch sea salt. Cook for 5-8 minutes. Do not let the onions color.
- Add in the peppers and mushrooms, remaining salt, paprika and chillies. Cover with a lid and let the mixture sweat over a medium high heat for about 10 minutes. Stir often so that the peppers do not burn.
- Once the peppers look sweated add the vinegar (or water or stalk) and bring to a boil over high heat until it has all evaporated. Set aside.
5. Whisk 25 ml of the olive oil with the paprika and brush the fillet with it. Add the remaining oil to a non stick frying pan and once hot add the fillets. Cook for about 4-5 mins then flip and cook for 2 mins. Squeeze the remaining lemon juice on top and serve over the relish.