Brush the peppers with oil, cover and grill over/on a medium heat (approx. 200 °C for approx. 20 mins. all over. Peel the peppers, cut in half, remove the seeds and cut into strips.
Combine the oil, balsamic and lemon juice. Mix in the basil and rosemary, season, add the peppers, mix and serve on a platter.
Combine the oil, rosemary and basil, season.
Combine the lemon juice, oil and salt. Coat the fish in the herb oil, place in a grill tray, top with the rosemary.
Grill the fish over/on a medium heat (approx. 200 °C for approx. 6 mins. on both sides. Arrange the fish on top of the peperonata, drizzle with the herb oil, sprinkle with pine nuts.