Grilled fish with peperonata

Grilled fish with peperonata

Total: 45 min. | Active: 45 min.
lactose-free, gluten-free, Low Carb
Nutritional value / people: 274 kcal
, Fat: 18 g
, Carbohydrate: 11 g
, Protein: 7 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Charcoal/gas/electric grill:

800 g coloured peppers
2 tbsp olive oil


2 tsp balsamic vinegar
1 tsp lemon juice
2 tbsp olive oil
2 tbsp basil, finely chopped
1 tbsp rosemary, finely chopped
¼ tsp salt
a little pepper

Herb oil

2 tbsp olive oil
1 tbsp rosemary, finely chopped
2 tbsp basil, finely chopped
salt and pepper to taste


2 tsp lemon juice
2 tsp olive oil
¼ tsp salt
300 g Royal cod fillets (MSC)
4 sprigs rosemary

Charcoal/gas/electric grill:

2 tbsp pine nuts, toasted
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How it's done

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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.


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.


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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