Halve the peppers, remove the seeds and cut into cubes.
Dip the tomatoes briefly in boiling water, remove the skin, cut in half diagonally, remove the seeds and chop coarsely.
Pit the olives and cut them into strips.
Remove the skin from the onions and chop them finely. Remove the skin from the garlic and cut into slices.
Heat half of the olive oil in a frying pan. Sauté the onions and garlic in it. Add the peppers and sauté briefly. Add the olives and tomatoes, season with salt and cayenne pepper or piripiri and cook until soft.
If necessary, scale and gut the rougets. Season with salt and pepper.
Heat the olive oil left over in a pan. Roast the rougets in it for ten to fifteen minutes, depending on their size, at the beginning with the lid closed, then open and not too hot. Arrange them on a plate and add the pepperoni vegetables.