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Roast the capsicum and tomato in a moderate oven with salt & a little olive oil.
Remove when the capsicums have coloured and tomatoes are soft.
Allow to cool a little and remove seeds from capsicum.
In a pan "roast" the almonds and hazelnuts with 100 mls of olive oil, allow to colour slightly and leave aside.
Blend the capsicum, tomato, almonds & hazelnuts.
Add the bread and season with the paprika, chilli, garlic and vinegar.
Adjust the consistency with a little water.
Pan fry the fish in a hot pan with a touch of olive oil with sea salt & cracked pepper until golden then turn over and cook for a further few minutes until cooked.
Serve with sautéed spinach and preserved lemon.
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