Fiery roast cod
Domini Kemp’s Fiery Roast Cod. Photograph: Nick Bradshaw
- Serves: 4
- Cooking Time: 45 mins
- Course: Main Course
- Cuisine: Fusion
- Serves 450ml olive oil
- 4 cod fillets – 150g each (approx)
- 2 red peppers
- 1 red chilli, deseeded and chopped
- 2 cloves garlic, peeled and chopped
- Salt and pepper
- A few sprigs of fresh thyme
Pierce the peppers before roasting them in the oven in some olive oil at 180 degrees or under a very hot grill until they’re charred.
Put them in a bowl, cover with cling film and leave to cool before removing the skin.
Discard the skin and seeds, but don’t throw the juices away – you can use those.
Next, roughly chop or blitz the peppers and mix with the chopped garlic, thyme and chilli. Season well. Place the fillets on a baking tray or gratin dish, spoon the mixture on to the cod and bake for 20-25 minutes at 180 degrees. Serve with Caesar salad.