Cut the fish into 4 pieces, remove the central bone and skin peel and cut in half again. Beat the eggs with a fork on a plate. In separate bowl place the bread crumbs. Dip fish cutlets first in egg, then in bread crumbs and then fry them in a wide saucepan full of hot sunflower oil for 2 minutes on each side. Then take them out and place them on absorbent paper. Add salt and keep them warm. Cut the peppers into small pieces and place them in a separate container with parsley, lemon juice, a pinch of salt and sunflower oil. Stir the mixture well with a fork, was covered over the fish and serve.