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Roast Cod with Red Pepper and Coriander
2 225 g; (8oz) cod fillet, boned but skin still on
6 Red peppers
2 Garlic cloves
1 tb Tahini
1 lg Basil plant
1 cn Chickpeas
30 g Coriander; (1oz)
20 g Fresh mint; (3/4 oz)
Firstly cut the peppers in half and remove the green stalk and seeds and
place on an oven tray. Drizzle with olive oil and place in an hot
pre-heated oven at 220?C/425?F/gas mark 7 for about 15 minutes - until
golden brown. Remove and tip into a bowl and cover with clingfilm and leave
to stand and continue cooking.
To make the humous: remove the skin from the peppers and place in a blender
with the chick peas, coriander, mint, seasoning, garlic tahini and sesame
oil and blend into a rough paste.
To serve place the humous in the middle of the plate and the cod on top.
Garnish with some deep fried basil leaves and drizzle with olive oil.