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Ocean Perch with Red Pepper Coulis
Charred red peppers are peeled and blended with shallot, garlic, basil and lemon into a smoky coulis that the perch fillets finish cooking in. Broiled eggplant slices round out the plate.
- YieldServes 4
- Hands-on40 min
- Total1 h 5 min
- Difficulty
Ingredients
For the fish
- 450 gred bell peppers, large
- 2 tbspolive oil
- 1 tspgarlic, minced
- 1shallot, minced
- 1 tbspfresh basil, minced
- 1 tsplemon juice
- 4ocean perch fillets, 140 g each
- to tastesalt and pepper
For the vegetables
- 900 geggplant, large, sliced 1 cm thick
- 2 tbspolive oil
- to tastesalt and pepper
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