Start this recipe by cutting the peppers in half, place into an oven dish, drizzle with oil and roast for 15-20 minutes. When ready, place in an airtight container of bag for 5 minutes then peel off the skin and discard. Blitz together with the warm stock then strain. Next, boil the potatoes until they are cooked through. Drain and mash the potatoes together with the butter, dill and season with salt and pepper. Cut the Grouper in fillets and place into the garlic flavoured oven roasting bag. Tie up the end and bake in the oven at 180°C for approximately 10 minutes. Finally, sauté the garlic and kale together, season well with salt and pepper and serve together with the mash, grouper fillets and pepper coulis.