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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
Sesame oil
Olive oil
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.


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