Preheat the oven to 200'C.
Cook the potatoes in salted water. Bring to the boil. Reduce to a simmer and then cook until tender.
Finely slice the spring onions and roughly chop the parsley.
Finely dice the red chilli, garlic and the black olives. Squeeze the juice from the lemon.
Cut the fennel in half and remove the tough core. Use a mandolin to cut the fennel into fine slices. Season with salt and leave to wilt.
Cut the pepper in half through the stalk, making sure that each half has some stalk remaining.
Using a tomato peeler, peel and core the tomato. Peel and thinly slice the garlic. Pick and finely slice the basil.
Lay the peppers in a deep baking dish, cut side up, so that they fit snugly. Fill them with some garlic slices, plenty of basil and, finally top with the peeled whole tomato. Place a little water and the olive oil in the baking dish and place in the oven. Cook for about 20 min.
Whilst the peppers are baking, crush the potatoes with a fork and add the parsley and spring onions. Season with salt and pepper and add some olive oil.
Mix the olives with the garlic and chilli. Add a squeeze of lemon juice and some olive oil to form a salsa. Dress the fennel with the remaining olive oil and lemon juice.
To serve: Fill a stainless steel ring with the crushed potatoes. Carefully remove the serving ring and place the pepper on top of the potatoes, top with some of the wilted fennel and finish the plate with the black olive salsa.
«These peppers are even more delicious if left to cool a little and the remaining olive oil and juices sprinkled over. This recipe works brilliantly with Bream, too!»