Grilled fish with peperonata


Total time: 30m
Preparation Time: 30m

Servings
For 4 people


Nutritional Information

Contains 274 Kcal, 7g Protein, 11g Carbohydrates, 18g Fat


Ingredients

  • Charcoal/gas/electric grill:
  • 800 g coloured peppers
  • 2 tbsp olive oil
  • Peperonata
  • 2 tbsp olive oil
  • 2 tsp balsamic vinegar
  • 1 tbsp rosemary, finely chopped
  • 2 tbsp basil, finely chopped
  • 1 tsp lemon juice
  • 0.25 tsp salt
  • a little pepper
  • Herb oil
  • 2 tbsp olive oil
  • salt and pepper to taste
  • 2 tbsp basil, finely chopped
  • 1 tbsp rosemary, finely chopped
  • Fish
  • 2 tsp lemon juice
  • 2 tsp olive oil
  • 0.25 tsp salt
  • 300 g Royal cod fillets (MSC)
  • 10 sprigs rosemary
  • Charcoal/gas/electric grill:
  • 2 tbsp pine nuts, toasted

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Instructions

  • Charcoal/gas/electric grill:

    Brush the peppers with oil, cover and grill over/on a medium heat (approx. 200°C) for approx. 20 mins. all over. Peel the peppers, cut in half, remove the seeds and cut into strips.
  • Peperonata

    Combine the oil, balsamic and lemon juice. Mix in the basil and rosemary, season, add the peppers, mix and serve on a platter.
  • Herb oil

    Combine the oil, rosemary and basil, season.
  • Fish

    Combine the lemon juice, oil and salt. Coat the fish in the herb oil, place in a grill tray, top with the rosemary.
  • Charcoal/gas/electric grill:

    Grill the fish over/on a medium heat (approx. 200°C) for approx. 6 mins. on both sides. Arrange the fish on top of the peperonata, drizzle with the herb oil, sprinkle with pine nuts.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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