Debone the fish and wash it with cold water. Prepare the filling with grated bread, pecorino cheese, raisins, pine nuts, PomUp and orange juice. Mix everything adding salt, pepper and a little oil to obtain a soft mixture. Next step is to proceed with the zucchini cream. Boil a pot of water, boil the zucchini and onions and blend until creamy. Blanch the peppers in the oven for 40 minutes, peel them and get ready to serve the dish. Roll up the stuffed fillet placing it on the zucchini cream and garnish with peppers.