1. Start with the pepper salsa. Remove the seeds and cut the peppers en brunoise. Then, chop the red onion.
2. Heat up the oil in a pan and fry half of the red onion. Add the diced peppers, and 1 tablespoon of water. Let it simmer until all vegetables are tender and then add the olives, capers, cherry tomatoes and balsamic vinegar. Stir well, and season with freshly ground pepper and salt.
3. Before you cook the fish, fry the rest of the red onion with some sage leaves in the pan and deglaze with fish stock. Add 250 ml of Alpro Soya Cuisine and season to taste with freshly ground pepper and salt. Heat up the pan just below boiling point and poach the fish for about 8 to 10 minutes.
4. Arrange the fish with the sauce on a plate and serve with the pepper salsa, garnish with chopped sage and a slice of bread.