Linefish with roasted red pepper topping

Ingredients 9
Servings 1


Serving Change
  • 6
    medium potatoes, peeled and cut into wedges
  • 90
    lemon juice
  • 90
    olive oil
  • 4
    cloves garlic, crushed
  • 2
    red peppers, halved and seeded
  • 25
    Madagascar green peppercorns
  • 25
    basil, freshly shredded
  • 4
    linefish fillets or steaks
  • cake flour, for dusting


Place the potatoes in a roasting pan. Mix together 60 ml each of the lemon juice and olive oil, and half the garlic. Pour over the potatoes, tossing to coat the potatoes well. Sprinkle with coarse salt. Place the peppers on a baking tray, skin side up. Sprinkle with a little olive oil. Roast the potatoes and peppers in a preheated 190 ºC oven for 20 minutes. Remove the peppers. Toss the potatoes and return them to the oven for a further 20 minutes, or until cooked through. While the potatoes are cooking, put the peppers in a bowl and cover with plastic wrap. Once they have cooled, peel off the skins. Cut the peppers into strips and mix with the remaining garlic, lemon juice, olive oil, peppercorns and basil. Set aside while you cook the fish. Dust the pieces of fish with flour and shake off the excess. Place on a greased baking tray and cook under a grill or fry in a griddle pan, for 5 to 10 minutes on each side, or until cooked through. Serve the fish hot, topped with the pepper mixture and lemon potatoes on the side.

Read more on: fish/seafood  |  roast  |  grill  |  shallow-fry


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