Bread-Crusted Halibut with Leek Ragoût and Red Pepper Purée

Ingredients

• 2 large red bell peppers
• 12 Tbsp. extra-virgin olive oil
• Salt and freshly ground white pepper
• 2 tsp. honey
• 1 tsp. sherry vinegar
• Dash of Tabasco
• 4 large leeks, white and light green parts only, trimmed and thinly sliced crosswise
• 1 cup plus 2 tbsp. chicken stock
• 4 (6-oz.) boneless skinless halibut filets
• 1 egg white, lightly beaten
• 4 (1⁄4"-thick) slices dense white bread
• 1 Tbsp. butter
• 1 Tbsp. chopped flat-leaf parsley leaves
• 1 cup mesclun greens
• 4 tsp. aged balsamic vinegar