46-ounce pieces flounderbarramundi, tilapia, cod, or other mild white fish
1lemoncut into 4 wedges
Core, seed, halve and thinly slice the peppers.
Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the peppers and the onions and sauté for about 8 minutes, until lightly browned in spots and tender. Stir in the garlic, season with salt and pepper and sauté for one more minute. Stir in the basil, turn the pepper mixture onto a plate, and carefully wipe out the hot pan.
While the peppers are cooking, in a mini food processor combine 1 tablespoon of the oil, the olives and the capers. Pulse to combine into a nicely chopped paste. Pulse in the parsley.
Heat the remaining tablespoon of oil in the same pan you cooked the peppers in over medium high heat. Season the fish with salt and pepper and sear for about 4 minutes on each side, without moving it around too much, until browned and cooked through.
Transfer the fish to individual plates. Place some of the sautéed peppers and a spoonful of the relish on the side or top of the fish, squeeze one of the lemon quarters over each piece of fish (or let the diners do this), and serve hot. You can also place all of the fish, peppers, and relish on a serving platter with the lemon wedges and let people help themselves.