Cod Fillet with Bell Pepper Strips

Ingredients

• 2 red bell peppers
• 1 green bell pepper
• 1 tbsp black, pitted olives
• 1 Garlic clove
• 600 g cod fillet (ready to cook, skin on)
• Salt
• Pepper (freshly ground)
• 2 tbsp lemon juice
• olive oil
• 2 tbsp butter
• 80 ml dry white wine
• basil (for garnish)
• dill sprigs (for garnish)

Instructions

1. 1.

   Preheat the oven to 250°C (482°F) with upper and lower heat.

2. 2.

   Wash, trim, halve the peppers, remove seeds and white membranes, place cut side up on a parchment-lined baking sheet. Roast in the preheated oven until the skin turns black and blistered. Remove the halves, cover with a damp kitchen towel, let rest briefly, then peel. Slice into thin strips and roughly chop the olives.

3. 3.

   Peel the garlic and finely mince it.

4. 4.

   Wash the fish, pat dry, divide into 4 equal portions, season with salt and pepper, drizzle with lemon juice, and place skin side down in a hot pan with 2 tbsp oil. Brown until golden, flip, reduce heat, add butter, and cook until the fish is translucent.

5. 5.

   In another pan, heat 1 tbsp oil, sauté garlic until translucent, add peppers and olives, cook briefly, deglaze with wine, season with salt and pepper, and simmer for 2-3 minutes to taste.

6. 6.

   Place the fish on preheated plates skin side down, arrange the vegetables on top, garnish with basil and dill, and serve.