Preheat the oven to 450°F (230°C). Cut the red bell peppers in half, remove seeds, and place them cut-side down on a baking sheet. Roast for 20-25 minutes or until the skins are blistered and charred. Remove from the oven and let cool. Peel off the skins.

Make the Romesco Sauce

In a food processor, combine the roasted peppers, almonds, garlic cloves, olive oil, red wine vinegar, paprika, and salt. Blend until smooth. Adjust seasoning to taste. Set aside.

Chive Oil Preparation

Prepare Chive Oil

In a small saucepan, combine fresh chives and olive oil. Heat over low heat for about 10 minutes, making sure not to boil. Remove from heat and strain the oil through a fine mesh sieve. Season with salt to taste.

Fish Preparation

Cook the Barramundi

In a large skillet over medium-high heat, add olive oil. Season the barramundi fillets with salt and black pepper. Place the fillets skin-side down in the skillet and cook for 4-5 minutes. Flip and cook for another 3-4 minutes until the fish is cooked through and flakes easily with a fork.

Assembly

Serve

On a plate, place a portion of the barramundi fillet and drizzle with the red pepper romesco sauce. Finish with a drizzle of chive oil over the top. Serve immediately.