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Alternative fish: dab, flounder, plaice, New Zealand turbot, sole
4 x 500g plaice
1 Roasted red pepper
½ medium-hot red chilli, seeded and finely chopped
50ml extra virgin olive oil
1 large garlic clove, finely chopped
1 tsp chopped oregano
2 tsp lemon juice
1 tsp salt and some freshly ground black pepper
Roasted Red Pepper
Spear the stalk end of a red pepper on a fork and turn the pepper in the flame of a gas burner or blowtorch until the skin has blistered and blackened. Alternatively, roast the pepper in a hot oven at 220°C/gas 7 for 20–25 minutes, turning once, until the skin is black. Remove the pepper from the heat and leave to cool. Break it in half and remove the stalk, skin and seeds. The flesh is ready to use.
Remove the skin and seeds from the roasted red pepper and finely chop the flesh. Mix with the rest of the ingredients to make the marinade. Pour over the fish, making sure it goes right into the slashes.
Preheat the grill to high. Transfer the fish to baking trays, dark-side up. Depending on the size of your grill, cook them 1 or 2 at a time for 7–8 minutes or until the flesh is firm and white at the thickest part, just behind the head. Spoon over the remaining marinade 4 minutes before the end of cooking.