Crispy-skinned Spanish mackerel with piperade Recipe - Los Angeles Times

Ingredients

• 1 large red bell pepper
• 1 large yellow bell pepper
• 2 tomatoes
• 1/4 cup plus 2 tablespoons extra-virgin olive oil, divided, plus more for cooking the fish
• 2 whole cloves garlic, peeled
• 1/2 sweet onion, finely diced
• 1 pinch chile flakes
• 4 ounces finely diced dry Spanish chorizo, scraps reserved
• 1 ounce tomato paste
• 1 cup lobster, vegetable or chicken broth
• 1 small bunch basil, leaves picked and cut into ribbons (stems reserved)
• 1 small bunch opal basil, leaves picked and cut into ribbons (stems reserved)
• Salt and pepper, to taste
• 4 (5-ounce) fillets Spanish mackerel, skin on