Grilled hammour with spinach, mushroom and bell peppers

Recipe is provided by Joseph Keetikal, Sous Chef of the Overlook Café of The Ritz-Carlton, Bahrain Hotel & Spa

Ingredients
(Serves four)
Hammour fillet, skinless 4x160gm   
Clove of garlic, peeled, chopped 10gm
Crushed black pepper 6gm
Spinach 80gm
Nutmeg 2gm
Bell pepper (Red, Green, and Yellow) 30gm each
Cepes mushroom 65gm
Kalamata olives, deseeded and sliced 60gm
Crushed black pepper 4gm
Garlic, peeled, chopped 10gm
Extra Virgin Olive Oil 15ml

For Sauce:
Wild rocket leaves 30gm
Fish stock 150ml
Cream 60ml
Butter 45gm
Salt to taste
Black crushed pepper to taste

For Onion Confit:
Red onion, peeled & wedges 20gm 
Bay leaves 3gm
Butter 45gm 
Extra Virgin Olive oil 20ml
Red wine 30ml 
Balsamic vinegar 15ml
Orange juice 30ml
Brown sugar 30gm 
Salt to taste

For Tomato Salsa:   
Ripe tomatoes, skinned, diced 1”cm 60gm 
Clove of garlic, peeled, chopped 5gm 
Basil leaves, chopped 2gm 
Extra Virgin Olive oil 3ml 
Dried oregano 1gm  
Salt & pepper to taste

Garnish:
Dill leaves 5gm
Coriander sprigs 5gm
Baby chard 10gm
Frisee lettuce hearts 10gm
Chervil 5gm
Carrot stick 5gm 

Method:
Marinate whole peppers with olive oil and salt. Preheat oven at 240C and roast the peppers for approximately 5 minutes. 
Remove from the oven and cover with cling film to cool it down. Peel off the skin from the flesh discarding the seeds. Cut them into thin strips. Saute the peppers in a non stick pan with olive oil, garlic and olives. Check for seasoning. 
Slice the cepes mushroom and sauté with garlic and olive oil.
Heat a non stick pan; add shallots, olive oil and garlic. Add the mushrooms and cook until golden brown. Add spinach and sweat for 2 minutes. Season with salt, pepper and grated nutmeg. Remove the mushroom and spinach and keep to one side.  
Reduce the fish stock, add cream, and reduce this into ?. Add rocket leaves and blend it into a fine sauce. Strain the sauce using cheese cloth. Reheat and add butter, adjust the seasoning.
Start preparing the onion confit by cleaning the red onions, keeping the stem intact and cut them into quarters. In a pan melt butter with Olive oil and add in the onions. Top the onions with brown sugar, salt and bay leaves. Cook it till its golden in color. Later add the red wine, orange juice and a bit of Balsamic Vinegar. Keep this on a slow reduction till all the flavors have been incorporated in the onions. In the onion confit add dried cherry tomatoes.
Cut the fish into 3 slices and season with salt and black pepper, brush with olive oil, grill to 2-3 minutes on both side until cooked.
For salsa, in a small mixing bowl, combine all the ingredients and check seasoning.
Place the onion confit on the plate with one slice of fish with spinach and mushrooms; arrange the fish into individual layers with bell peppers and olives. Lay the last slice of fish on the vegetables and top one spoon of the tomato salsa.
Swirl some rocket sauce on the side with some balsamic olive oil.
Garnish the dish with mixed green herbs tossed in Balsamic, olive oil and seasoned, with a crispy carrot stick top.