Preheat the oven to 180°C (fan forced).

Marinate the fish with turmeric powder, paprika and salt; keep aside for 15-30 minutes.

Place the bell peppers in a roasting tray, lightly brush or spray with olive oil and roast for 20-25 minutes. Remove and wrap the peppers with a cloth towel; leave for 15 minutes to sweat.

Then remove the pith and seeds and slice the bell peppers into even sized strips. (If you do not have an oven, you can roast the peppers directly on the stove)

Heat half of the olive oil in a pan and add the onions; sauté till translucent and then add the garlic, chilli, bay leaf and oregano. Mix well to combine.

Next add the tomatoes and bell peppers; also add the pesto and season with salt and pepper. Mix well and cook on low heat for about 10-15 minutes stirring occasionally till all the ingredients are softened and cooked.

Meanwhile heat the remaining olive oil in a pan and fry the salmon in batches. When frying the salmon, get the pan really hot and place skin side first. Hold the fillet down firmly using your fingertips for a few seconds to cook the skin evenly and get a delicious crispy skin. Also take care not to overcook the salmon.

To serve, place some of the peperonata in the middle of a plate and place the pan fried salmon on top. Garnish with parsley leaves and a lemon wedge. Serve warm.