method

• Cut the peppers in half and remove the stalk, seeds and white membrane, place the peppers on the BBQ skin side down, turn when skin blackens and leave for another 3 mins. Seal in a ziplock bag and leave to cool. Remove the peppers from the bag, the skin should now peel away easily.
• Finely chop shallots and garlic add to warm pan with a 1/2 tablespoon of oil, cook for 3-4 minutes, moving shallots and garlic to ensure they don’t brown too much. 
• Put skinless peppers in blender, add Glenisk organic bio whole natural yogurt, shallots and garlic. Blitz until smooth and aside until serving.
• Cut parchment paper into pieces twice size of fish fillets, the tin foil pieces should be large enough to seal the fish in a packet shape.
• Brush parchment paper both sides with oil, place it in middle of the tin foil, place fish in middle of parchment and season with salt and pepper.
• Bring the tin foil sides together to form a loose parcel sealing sizes well before you seal it all the way add a tablespoon of water to each parcel.
• Place tin foil parcels on BBQ, cook for 10 minutes, remove the fish and serve the fish topped with the red pepper sauce.