Dress and raise the daurades in net, cut them three parts then of it. Peel the onions and core the bell peppers. Peel and thin out the bulbs of dill, cut everything in big Julian. Cooking: In a chain, make to heat a spoon to soup of olive oil and to cook to soft fires the onions, the dills. After some minutes add the bell peppers, season salt and pepper then. Let cook until pity of the vegetables, add 2 cl of vinegar of Sherry then. Put to cook to olive oil the nets of daurade, in an anti-adhesive frying pan, and season. Prepare a vinaigrette with the rest of vinegar and oil. Schooling: On the plates, spread a bed of mesclun, season vinaigrette, arrange the nets of daurade and surmount the set of the Julian of bell pepper.