for 4 person

Charcoal/gas/electric grill:

800 g	coloured peppers
2 tbsp	olive oil

Peperonata

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

Fish

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

Charcoal/gas/electric grill:

2 tbsp

pine nuts, toasted

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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