Barbecued snapper with capsicum

Method

1. For the peperoni, heat the olive oil in a frying pan over medium heat and sauté the onion and whole garlic cloves until soft. Add the capsicums, tomatoes, olives, bay leaves, sugar, red wine vinegar and 100 ml water. Cook, covered, for 30 minutes, then add the oregano and parsley. Check the pan and add more water if the capsicum and tomato look too dry. (There should always be some liquid in the pan.) Cook for a further 15 minutes, or until the vegetables have softened but are not mushy.
2. Season the peperoni well with salt and freshly ground black pepper and allow to cool. Transfer to a jar if you want to store it, or serve at room temperature for up to 1 week.
3. To prepare the fish, rinse it inside and out and dry with paper towel.
4. Make 3 diagonal shallow cuts approximately 1 cm deep in the side of the fish and rub generously with olive oil and salt.
5. Cut one of the lemons into rough wedges and place these in the cavity of the fish.
6. Place a large sheet of foil on a work surface and place a piece of baking paper, the same size as the fish, on top of that.
7. Preheat a barbecue with a hood to medium. If you want to cook the fish in the oven, preheat it to 200°C or 180°C for a fan-forced oven.
8. Place the fish on the baking paper and enclose the fish, securing the foil around the fish. Place the fish on the barbecue grill and close the hood. Reduce the heat to low and cook for approximately 20 minutes. Turn the fish over halfway through cooking time.
9. Check the fish by carefully opening up the parcel and inserting a knife into the flesh. The flesh should be flaky and white. Take the fish parcel off the barbecue and place it on a cool baking tray to rest for a few moments.
10. Open the parcel and carefully place the fish on a large platter. Cut the remaining lemon into wedges and place around the fish. Drizzle with extra-virgin olive oil and serve with the prepared peperoni. Season with salt and pepper to taste and serve.