This is not my creation.
1 loaf of fresh bread
2 tomato's (chopped)
1/2 yellow pepper (chopped)
1/2 green pepper (chopped)
1 red chilli (chopped)
1/2 onion (chopped)
Bag of spring greens
2 fresh fish fillets (firm white fish that won't fall apart on the griddle)
Oil for frying
You do need to do all of this at the same time so that everything comes together at the end and is still warm.
Slice two hefty pieces of fresh bread and turn the grill on, then toast the bread on both sides until lightly golden. Remove and butter.
In a saucepan combine the chopped tomato, peppers, chilli, onion, a good glug of olive oil and a squeeze of lemon juice and allow to heat through on a low temperature
Heat the oil in a large wok, deep fat fryer or saucepan and, when hot enough, very, very carefully throw a few handfuls of the spring greens in. Step back - the high water content in the spring greens will spit hot fat everywhere so keep your arms covered. When the spitting subsides, use a spider or a slotted spoon and remove the spring greens to some kitchen towel to drain. Keep frying until you have enough for your meal, then lightly sprinkle the spring greens in a little brown sugar.
Lightly griddle the white fish in a little oil and seasoning skin side down until the skin is crispy and golden. Flip and repeat on the other side.
Poach two eggs, keeping the centres soft if you like them like that.
Serve immediately, cracking the egg so that the yolk dribbles over the brushetta (which is amazing for mopping up the leftovers with afterwards.
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