Grill the 2 red capsicum then skin and cut into strips.
Cook the baccala fillet in a large pan with extra virgin olive oil season with white pepper. When the fish is cooked, place the fillets on a plate and use the remanning olive oil to saute the onions. Flake the baccala’ and place it in the pan with the onions.
Add the cherries tomato, the pre boiled beans, the grilled capsicum, some tarragon’s leaves and boiled rice.
Combine the ingredients in the pan for couples of minutes, then place it all into a baking tray and cook in the oven for about 20 minutes.