Pour all the oil from the jar of peppers into
a deep frying pan. Heat the oil until bubbling,
then tip in the potatoes and onion and toss
in the oil. Cook for 5 mins, stirring every now
and then until the potatoes are beginning to
Carefully pour most of the oil out of the
frying pan, leaving behind about 1 tbsp. Tip
in the beans and drained peppers, season
and stir until well mixed. Lay the fish, skin
side down, on top of the vegetables.
Cover the pan and cook over a medium
heat for 5 mins more or until the fish flakes
easily with a fork and the vegetables are
tender. Squeeze the lemon half over the
fish and serve with crusty bread to mop
up the juices.