The ‘peperonata’ salad is a nod to the Italian heritage which has contributed so much to our culture and food.
For peperonata: char grill the capsicums over a gas flame, under a grill or in the oven until the skins blister and blacken. Place in a plastic bag, seal, and set aside to allow the capsicums to steam for 10 minutes. (This makes peeling them much easier.) Meanwhile, combine red onion, red wine vinegar, salt and pepper in a small bowl. Carefully remove skin and seeds from capsicum and slice into 0.5cm strips. Combine and add the capsicum strips, baby capers, black olives, salt and pepper and olive oil to the red onion and red wine vinegar mixture. Lastly top with basil.
Heat oil in a large frying pan over medium heat. Pinbone Murray Cod to remove any stray bones. Sprinkle with salt and pepper on the skin side and place skin side down in the pan. After a couple of minutes cover the pan and cook until the skin is crisp and the fish is almost cooked through. Remove from pan and allow to rest to finish off the cooking process. Add spinach and garlic to the pan used to cook the fish, season with salt and pepper, toss to coat in oil and wilt.
Place a bed of wilted spinach on each plate, place fish skin side up on top and spoon some peperonata salad on top. Serve remaining peperonata in a bowl.
Peperonata is a rustic Italian dish of stewed capsicums with various regional variations. Traditionally all the ingredients are gently stewed together and it can be served hot, at room temperature or cold. This version is more like a salad. Grape, cherry or baby Roma tomatoes also make a great addition to the peperonata.
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