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1 Preheat oven to 220°C. Sprinkle the capsicums and chillies with cooking oil spray, then arrange on a roasting tray and bake for 20 minutes, until the skins are lightly blackened. Transfer to a bowl, cover with cling film, then set aside for 20 minutes to cool. Pull the skin away, then de-seed.
2 Sauté the onions and garlic in olive oil in a pan set over a moderate heat for 5 minutes until softened. Transfer to a food processor with the capsicums, chillies, zest, juice, spices, walnuts and pomegranate molasses. Purée until a rough paste forms. Season with salt and pepper.
3 Season the fish with salt and pepper, arrange on a lined oven tray and bake for 9 minutes. Serve with the flatbread, parsley salad and muhammara sauce.