Preheat the oven to 200°C.
Season the snapper fillets with salt and black pepper.
Heat olive oil in a griddle pan until smoking and sear the fish skin-side down for 3 minutes.
Flip the fish and turn off the heat, allowing it to finish cooking in the pan's residual heat.
Mix noodles with sesame oil and soy sauce in a bowl.
Press the noodle mixture into a small frying pan to form a cake and fry for 10 minutes, flipping halfway.
Drizzle olive oil and garlic over the red pepper half.
Roast the pepper in the oven for 10 minutes.
Chop the roasted pepper and mix with extra virgin olive oil and balsamic vinegar.
Serve the fish on top of the roasted peppers and noodle cake, garnished with chives.