Clean, wash and chop the peppers. Wash and halve the tomatoes. Remove the stone from the avocado and remove the flesh from the skin, cut into slices. Wash basil, shake dry and remove leaves. Whisk lemon juice and 2 tbsp. olive oil, season with salt and pepper. Mix prepared salad ingredients, cottage cheese and vinaigrette
Wash the fish and dab dry. Season with salt and pimento d'Espelette. Heat 1 tablespoon of oil in a coated frying pan. Place the fish in the pan with the skin side first and fry for 2-3 minutes. Turn and fry for about 2 minutes on the other side. Arrange salad with fish