Place peppers into the pre-heated to 200 ° C oven until the skin turned dark brown and blistered. Then wrap it in a wet towel and let cool. Broach and reserve the juice. Pull off skin, remove the seeds and stems. Cut the peppers into strips and mix it with pepper juice, chili lemon juice and salt and marinade.
Peel the garlic and cut into thin slices, zucchini into pieces. In a nonstick skillet heat 1 tbsp. oil, sauté garlic, add zucchini and fry until al dente, salt and stirring. Then keep warm.
Cut fish fillets into pieces, season with salt and pepper. Cover both sides with flour. In a nonstick skillet, heat oil and fry the fillets on both sides.
Mix zucchini with arugula, season with salt and pepper.