Cover the white beans and the bouquet garni with water and cook gently, season with pepper. Put aside in the stock.
Put the red peppers in the oven heated to maximum temperature for 10 minutes, cool a little. Remove the skin, cut into quarters, remove the seeds and cut in half again.
Peel and make potatoes, season with salt, season with pepper and brown leisurely with garlic slices in olive oil.
In a coated frying pan, sear the fish fillets seasoned with salt and lemon on the skin side, put in the stove for 4 min.
Sauté the beans in olive oil, add chopped chili, vinegar and a little bit of bean stock, bring to a boil, liquefy with butter. Season with salt, pepper and lemon. Add the peppers and chopped parsley at the end.
The fish, fried only on the skin side, should still be slightly glazed. If it is still too raw, turn it once with the top side in the hot frying pan.
Put the bell pepper and bean ragout into deep plates, place the fish on top with the crispy skin side up, and the potatoes around it. If necessary, add chopped parsley leaves fried in oil on top.
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