Fish kebabs and slow-cooked romano peppers
INGREDIENTS: For the fish kebabs:
200g bream fillet
200g hake fillet
100g finely chopped onions 30g roughly chopped parsley 15g roughly chopped coriander 2tsp chopped preserved lemons 1tsp ground fennel seeds
½ tsp ground coriander seeds 25ml olive oil
Sea salt, crushed pepper
For the peppers:
4 romano peppers sliced into 2cm pieces
3 cloves chopped garlic 50ml extra virgin olive oil ½ tsp sweet smoked paprika (pimenton)
Sea salt, crushed pepper 100g fresh chopped coriander
Chop the fish roughly with a sharp knife, add all the ingredients and mix well with your hands in a bowl for 4-5 minutes until it feels a bit springy. (This helps the kebab hold together so don’t skip this!). Form into small cakes.
Refrigerate for about 4 hours before grilling/pan frying.
Prepare the peppers by heating the oil and adding the peppers. Cook them for 5 minutes, add the garlic, paprika and cook for 15 minutes more on medium temperature.
Season and cook until the peppers are soft and shiny, Grill/pan fry the kebabs for about 2-3 minutes on each side and serve with the peppers, sprinkled with the coriander.