Place the olive oil in a small saucepan and warm gently over a low heat. Keep at a very gentle heat and carefully drop the peppers, de-seeded and finely sliced, into the oil.
Meanwhile, place the fish in a food processor with half the egg white and some seasoning. Pulse until smooth, taking care not to over mix. Scrape into a mixing bowl and chill for 10 minutes.
Take teaspoons of the fish and shape into small balls between your palms, using wet hands. Drop into the oil along with the slices of lemon and poach gently for 5-6 minutes. Remove from the heat and stir in the chopped parsley.
Transfer to a terracotta serving dish and serve immediately, seasoning the top again with salt, pepper and lemon juice.