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Romano peppers roasted with cod, cherry tomatoes, anchovies, olives and capers
Serves Serves 4-6 Starters and mains
Ingredients
- 6 mixed red and yellow Romano or bell peppers
- 4tbsp extra virgin olive oil
- 20 vine-ripened cherry tomatoes, off the vine
- 2tbsp capers, drained and rinsed
- 50g can anchovies in extra virgin olive oil
- 12 black olives, sliced off the stone into slivers
- 600g skinless cod fillet
- 10g flat-leaf parsley, leaves removed and torn if large or left whole, if small
Method
Line a baking sheet with foil. Preheat the grill to high. Put the peppers on the sheet and place about 15cm below the grill. Grill for around 12 minutes, turning occasionally, until they are blistered and blackened. Remove and cover with foil. Leave to sweat for 10 minutes. Peel and remove the stalk and seeds, taking care not to break the flesh. Cut in half lengthways, then into wide strips.
Preheat the oven to 200°C/ 400°F/Gas 6. Put the peppers in an ovenproof dish with 2tbsp of the oil, the tomatoes and capers. Separate the anchovies and snip them into the dish with scissors. Add the oil from the can, along with the olives. Cut the cod into 4-6 pieces and season. Lay on top of the peppers and roast for about 9 minutes until it flakes easily. Stir the parsley into the juices, put back into the oven for 1 minute, then drizzle with the remaining oil.
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