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cod with red pepper sauce







total time






method ingredients
  1. 4 Pieces of Cod, 150g for each person
  2. 3 Red Peppers
  3. 250g Glenisk organic bio whole natural yogurt
  4. 2 Shallots
  5. 2 Garlic Clove
  6. 2 tbsp Olive Oil
  7. Tinfoil
  8. Baking parchment
  9. Salt & Pepper  
  • Cut the peppers in half and remove the stalk, seeds and white membrane, place the peppers on the BBQ skin side down, turn when skin blackens and leave for another 3 mins. Seal in a ziplock bag and leave to cool. Remove the peppers from the bag, the skin should now peel away easily.
  • Finely chop shallots and garlic add to warm pan with a 1/2 tablespoon of oil, cook for 3-4 minutes, moving shallots and garlic to ensure they don’t brown too much. 
  • Put skinless peppers in blender, add Glenisk organic bio whole natural yogurt, shallots and garlic. Blitz until smooth and aside until serving.
  • Cut parchment paper into pieces twice size of fish fillets, the tin foil pieces should be large enough to seal the fish in a packet shape.
  • Brush parchment paper both sides with oil, place it in middle of the tin foil, place fish in middle of parchment and season with salt and pepper.
  • Bring the tin foil sides together to form a loose parcel sealing sizes well before you seal it all the way add a tablespoon of water to each parcel.
  • Place tin foil parcels on BBQ, cook for 10 minutes, remove the fish and serve the fish topped with the red pepper sauce.
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