Char the red peppers and large red chillies under a grill or with a blow torch until blackened and blistered. Cover with a tea towel or cling film and leave to steam for 10 minutes.

Heat a splash of vegetable oil in a pan over a medium-high heat. Add the shallot and cook until soft and lightly coloured.

Add the garlic, bird’s eye chilli and plum tomatoes. Cook until thick and sticky.

Peel the skin from the peppers and chillies, then add the flesh and any juices to the pan.

Stir through the smoked paprika, lemon juice and red wine vinegar. Cook for 1 minute.

Blend the sauce until smooth, then slowly blend in the olive oil. Season to taste with sea salt and set aside.

Remove the fish from the fridge 15–20 minutes before cooking to allow it to come to room temperature. Pat dry and season with sea salt.

Heat the vegetable oil in a pan over a medium-high heat until hot but not smoking.

Add the fish skin-side down and cook for 4 minutes until golden and crisp.

Add the butter, turn the fish over and cook for a further 2 minutes, basting with the melted butter as it cooks.

Remove from the heat and rest for 2–3 minutes.

Finish with a squeeze of lemon juice and serve with the warm piri piri sauce.