Cod and red peppers recipe. Great for those in need of a healthy option with a tasty kick. Another recipe worth perfecting as a dinner party back-up.
Serves 2 Ingredients 200g fresh raw cod fillet, skinned and flaked 8-10 fresh basil leaves, torn 1 garlic clove, peeled and chopped 10ml olive oil Lemon juice 100g hot mashed potatoes 20ml double cream 15g unsalted butter ½ teaspoon freshly grated nutmeg 1 red pepper, stalk removed, halved and deseeded 1 bay leaf 2 sprigs fresh thyme, stalks removed Salt and freshly ground black pepper Pinch caster sugar 2 tablespoons water 2 slices Cheddar cheese Pinch paprika 1 baguette
Method • Preheat the oven to 200°C. In a pestle and mortar, pound together the cod, basil, garlic, one teaspoon of the olive oil and a dash of lemon juice until it forms a paste. Alternatively, blitz in a blender or food processor. • Turn into a bowl and add the hot mashed potatoes, cream, butter and nutmeg. Beat to combine and set aside. • Heat the remaining olive oil in an ovenproof frying pan with a lid, and when very hot, add the red pepper, together with the bay leaf, thyme, seasoning and sugar. • Once the peppers have slightly browned, after three or four minutes, add the water to create steam. Cover immediately with a lid and put straight into the oven for two minutes. • Remove from the oven and fill each pepper half with the fish paste. Cover with a thin slice of cheese and sprinkle with paprika. • Return to the hot oven and bake for a further 12 minutes. Preheat the grill until hot. • Cut the baguette in half lengthways and toast under the preheated grill until golden brown. • Serve the peppers with the toasted baguette.
Tip from the top
‘Use a tender fillet or loin of cod for this recipe. If the fish has the skin on, ask the fishmonger to skin it for you. When making the mashed potato, I use floury potatoes – ideal for mashing.’