Roast cod with red pepper and coriander
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | 225 g; (8oz) cod fillet, | |
| ; boned but skin | ||
| ; still on | ||
| 6 | Red peppers | |
| 2 | Garlic cloves | |
| 1 | tablespoon | Tahini |
| 1 | large | Basil plant |
| 1 | can | Chickpeas |
| Sesame oil | ||
| Olive oil | ||
| 30 | grams | Coriander; (1oz) |
| 20 | grams | Fresh mint; (3/4 oz) |
Directions
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.
Converted by MC_Buster.
Per serving: 1034 Calories (kcal); 22g Total Fat; (17% calories from fat); 49g Protein; 175g Carbohydrate; 0mg Cholesterol; 95mg Sodium Food Exchanges: 8 Grain(Starch); 2½ Lean Meat; 8 Vegetable; 0 Fruit; 2 ½ Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.