Finely slice the garlic, chop the tomatoes in half and chop the sweet peppers into thin circles, then heat a pan with 3tbsp olive oil. Add the garlic on a medium heat

Stir the garlic in the pan to flavour the oil, then add in chilli flakes. After about 2 minutes, add the tomatoes and peppers, stir in and allow to simmer. After 10 minutes add in the wine and allow to simmer

Add oil to a second pan on a medium-high heat. Place the fish onto kitchen paper and pat dry, season with salt and pepper and add to the hot pan

Stir the tomato and peppers well. Allow the fish to cook for around 6 minutes, then flip and cook for a further 3-4 minutes. Add 15g butter and, once melted, baste the fish for 2 minutes

Tear up the basil and add to the sauce. Stir well, then add the fish and reduce the heat

Drain the potatoes and return to the pan. Add the remaining 15g butter, salt and toss the potatoes to ensure all of the potatoes are evenly coated. Crush gently with a potato masher

To plate up, add the crushed potatoes to a food ring and add the tomatoes around the food ring. Remove the food ring and then place the fish on top of the potatoes and sprinkle with the tomato sauce. Serve and enjoy!