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Blister the peppers under the grill or over a flame until blackened, then put in a bowl, cover with cling film and leave to cool. Peel and deseed the peppers, catching any juices by straining them into a small bowl and setting aside. Cut the pepper flesh into thin strips and set aside.
Put 3 tbsp of the olive oil in a shallow pan with the onion, garlic and thyme stems, and sweat over a low heat for 15-20 mins until softened and starting to brown. Add the pepper strips, half the honey, half the pepper juice and 2 tbsp Sherry vinegar, and cook until it makes a sticky relish. Season with the paprika, stir through the olives and set aside – this is best served at room temperature.
Mix the remaining pepper juices, vinegar and honey with 2 tbsp olive oil and half the thyme leaves to make a dressing, then set aside. Toss the flour with the rest of the thyme leaves and some seasoning, and use to dust the hake. Heat the remaining olive oil in a large non-stick frying pan and fry the hake for 6-8 mins, skin-side down until golden, then flip over and continue to fry until cooked through. Spoon a puddle of the pepper mix onto each plate and top with a piece of hake. Drizzle the dressing over the plate and serve.
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