Grilled fish with peperonata

Grilled fish with peperonata

Total: 30 Min. | Active: 30 Min.
lactose-free, gluten-free, Low Carb
Nutritional value / people: 274 kcal
, Fat: 18 g
, Carbohydrate: 11 g
, Protein: 7 g

Ingredients

4 people

Hint:


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
kochen@bettbossi.ch

Charcoal/gas/electric grill:

800g coloured peppers
2tbsp olive oil

Peperonata

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

Herb oil

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

Fish

2tsp lemon juice
2tsp olive oil
¼tsp salt
300g Royal cod fillets (MSC)
10sprigs rosemary

Charcoal/gas/electric grill:

2tbsp pine nuts, toasted
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How it's done

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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