Using a paper towel, pat dry the fish fillets.
In a frying pan, add two tablespoons of butter and extra virgin olive oil.
Season the fish with a pinch of salt and sear it for a couple of minutes on each side. There should be a nice golden crust on the fish’s skin.
Ensure not to overcrowd the pan; instead, work in batches.
Once the sides are seared, cover the pan with a lid and let the fish cook for a few more minutes.
Put a piece of seared fish in a soup bowl and pour the soup over it.
Complete the dish by adding a few roasted bell peppers and fresh cilantro on top.
Serve the soup hot with grilled and seasoned toasts and harissa.