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Roast Cod with Red Pepper And Coriander

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CATEGORY CUISINE TAG YIELD
Seafood Simply, Fish 1 servings

INGREDIENTS

2 225 g; (8oz) cod fillet,
; boned but skin
; still on
6 Red peppers
2 Garlic cloves
1 tb Tahini
1 lg Basil plant
1 cn Chickpeas
Sesame oil
Olive oil
30 g Coriander; (1oz)
20 g Fresh mint; (3/4 oz)

INSTRUCTIONS

Firstly cut the peppers in half and remove the green stalk and seeds and
place on an oven tray. Drizzle with olive oil and place in an hot
pre-heated oven at 220?C/425?F/gas mark 7 for about 15 minutes - until
golden brown. Remove and tip into a bowl and cover with clingfilm and leave
to stand and continue cooking.
To make the humous: remove the skin from the peppers and place in a blender
with the chick peas, coriander, mint, seasoning, garlic tahini and sesame
oil and blend into a rough paste.
To serve place the humous in the middle of the plate and the cod on top.
Garnish with some deep fried basil leaves and drizzle with olive oil.
Converted by MC_Buster.
Per serving: 1034 Calories (kcal); 22g Total Fat; (17% calories from fat);
49g Protein; 175g Carbohydrate; 0mg Cholesterol; 95mg Sodium Food
Exchanges: 8 Grain(Starch); 2 1/2 Lean Meat; 8 Vegetable; 0 Fruit; 2
1/2    Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.

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