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Red Emperor with Roast Capsicum and Basil Sauce


  • 6 - 200g red emperor fillets

  • 3 red capsicum

  • 200 g rocket

  • 2 cups basil leaves

  • 100 ml sherry vinegar

  • 1 cup olive oil


  • 1.

    Preheat the oven 180 c

  • 2.

    Dust the fish in seasoned flour and seal in a hot pan with olive oil. Finish cooking the fish in the oven. Remove when the fish is just cooked through.

  • 3.

    Roast and peel the capsicum and put aside.

  • 4.

    Blanch and refresh the basil, drain and blend it with sherry vinegar and seasoning

  • 5.

    To serve, arrange the fish on a plate, accompany with fresh rocket, roasted capsicum and drizzle with basil sauce.

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