Fish ke­babs and slow-cooked ro­mano peppers

The Jewish Chronicle - - LIFE - ODED OREN’S

Serves 4

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

METHOD:

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.

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