If you don't have a fishmonger local to you, most large supermarkets have a fish counter in store so you shouldn't have any problems getting what you want. Remember to ask them to fillet the fish for you, it will save you a fiddly job!
Serves : 1 Prep/Cooking Time : 15 mins
Tip : If BBQing is not an option, try a papiotte (as shown on the photo) but If you prefer to steam in the conventional way, use a tiered steamer for the best results but wrap the fish and vegetables in foil otherwise it will fall through the steamer compartment
Place the peppers and onions in the foil, with a little of the oil and season very lightly
Fold the foil to a parcel or papiotte shape but do this loosely to allow steam to build up inside but make sure that all edges of the foil are sealed by scrunching the foil and place on the BBQ for around 5 minutes.
Remove the parcel from the BBQ and place the fish on top of the partially cooked vegetables
Drizzle the rest of the oil over the fish and sprinkle with the chopped parsley
Cover with the foil once again and place back onto the BBQ for around 7-8 minutes but no more.
To check that the fish is cooked, use a sharp ended knife to "prod" the fish - if the flesh looks undercooked, pop it back on again for another minute or so
Serve with a sprig of parsley as garnish and a lovely green side salad to accompany.