Greencastle Fish of the Day with Chickpea & Red Pepper Stew by Ian Orr

Serves 4

4 fillets of fish
1 onion diced
2 carrots cut into small dice
2 garlic cloves sliced
3 roasted red peppers or one fresh pepper
2 tins of chickpeas
3 tablespoon of red wine vinegar, or any vinegar you have
1 tablespoon of smoked paprika
2 tablespoon of tomato purée
1 lemon juice and zested
Some olive oil
Bag of rocket or any mixed leaves

Start by making the stew, add the garlic and a little oil to a cold pan and turn on the heat, cook for one minute and then add the onion and carrots, cook for about five minutes, then add paprika and tomato purée and cook for one minute.

Next add the peppers, chickpeas and vinegar and cook for about 10 minutes.  Check if it needs seasoning, add the lemon zest and if it needs a little water to make it saucier.   

Now to cook the fish in a hot pan; season the fish and rub with a little oil, place in the hot pan for about 3 minutes and then turn, put under a hot grill for about 3 mins until the fish is cooked (this will depend on the size of the fish).  When cooked, finish with a half a lemon squeezed over the fillets. Now plate up and dress the salad with the other half lemon and a little olive oil and serve.

Tip: you can add some chorizo to the base of the onions and carrots, which will add a smoky taste.