Instructions

1. Cut the courgette in half lengthwise, then cut into 1 cm thick pieces. Discard the stem of the  pepper, then thinly slice it. Roughly chop the garlic.
2. In a large non-stick, heat olive oil. When hot add the courgette in an even layer. Cook, for 3 to 4 minutes, or until lightly browned. Turn them and add the pepper slices, garlic, chilli flakes and capers. Season with salt and pepper, then add the red wine vinegar. Put a lid on, and sauté for about 3 minutes, until the veggies are tender.
3. Add the kale and a dash of water. Cook under a lid, stirring occasionally, for about 5 minutes, or until the kale has slightly wilted.
4. While the vegetables cook, pat the fish dry with paper kitchen towels.
5. Mix the paprika and flour. Season with salt and pepper then coat the fish pieces with it.
6. Heat some oil in another pan. When hot, add the seasoned fish, skin side downwards. Fry for 2-3 minutes, then flip them over and lightly brown them. Don’t overcook the fish!
7. Plate the sautéed vegetables and place the fish on top.