Fish kebabs and slow-cooked romano peppers

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.