Heat the grill to high. Put the peppers,
skin-side up, onto a baking tray and grill for
about 20 mins until the skins blacken all
over. Put them into a food bag, seal, then
leave for 10 mins. Once cool, peel away the
skins. Tear the flesh into strips. Mix with
the tomatoes, garlic and chilli in a bowl.
Roughly chop most of the parsley leaves
and add to the bowl with the hazelnuts,
vinegar and oil, then stir well. This salad
‘matures’ well, and tastes even better if
you can make it a few hours ahead.
When ready to cook, heat oven to
200C/180C fan/gas 6. Rinse and dry the
fish, score the flesh on each side, then
put the parsley stalks and a few lemon
slices into the cavities. Put a few more
lemon slices in an oiled baking dish and
lay the fish on top. Season the fish well,
drizzle with more olive oil, scatter with
remaining parsley, then roast for 20 mins,
until the flesh flakes easily.
Serve the fish from the dish, set the
bowl of salad and the potatoes alongside,
then dig in.