1. Heat a large frying pan, then add the oil, onion, garlic, red pepper strips and mushrooms. Cook over a medium-low heat for 10 minutes, stirring regularly until the vegetables have softened but not browned.
2. Add the cumin, chilli, oregano and the canned tomatoes and juice and bring to the boil. Add the cubed fish, then turn stove down to a gentle heat and simmer fish for five to 10 minutes or until fish is just cooked.
3. Sprinkle the dish with lemon juice and season with salt and pepper to taste. Scatter with chopped parsley and serve.

Tip: Any white-fleshed fish works well in this recipe. Try, for example, blue cod, tarakihi, hoki, John Dory or snapper.