Place the peppers under the grill & cook on all sides until almost completely covered with black blisters. This will give the peppers a delicious, slightly smoky flavour. Place under running cold water & peel off the blistered skin, then open up the peppers & tear away the seeds & stem end.

Puree the red pepper in a blender or food processor with 3 Tbsp of olive oil & the juice of half the lemon. Set this red puree aside, then puree the green peppers separately, with the remaining 3 Tbsp of olive oil & juice of the other half of the lemon. Season with a little salt & pepper.

Brush the fillets with oil. Grill for 5-6 minutes per side.

Pour the red & green sauces onto a serving platter from opposite ends, so they meet in the middle. Place the grilled cod over the sauce & serve immediately.