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Grilled fish with peperonata
30 m active | 30 m total
Nutrition facts per serving:
  • Energy in kcal about 274
  • Fat about 18g
  • Carbohydrates about 11g
  • Protein about 7g
This is needed
This is needed for 4 people
Charcoal/gas/electric grill:
  • 800 g coloured peppers
  • 2 tbsp olive oil
Peperonata
  • 2 tbsp olive oil
  • 2 tsp balsamic vinegar
  • 1 tbsp rosemary, finely chopped
  • 2 tbsp basil, finely chopped
  • 1 tsp lemon juice
  • 0.25 tsp salt
  • a little pepper
Herb oil
  • 2 tbsp olive oil
  • salt and pepper to taste
  • 2 tbsp basil, finely chopped
  • 1 tbsp rosemary, finely chopped
Fish
  • 2 tsp lemon juice
  • 2 tsp olive oil
  • 0.25 tsp salt
  • 300 g Royal cod fillets (MSC)
  • 10 sprigs rosemary
Charcoal/gas/electric grill:
  • 2 tbsp pine nuts, toasted
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And that's how it's done
And that's how it's done
Charcoal/gas/electric grill:
Brush the peppers with oil, cover and grill over/on a medium heat (approx. 200 °C for approx. 20 mins. all over. Peel the peppers, cut in half, remove the seeds and cut into strips.
Peperonata
Combine the oil, balsamic and lemon juice. Mix in the basil and rosemary, season, add the peppers, mix and serve on a platter.
Herb oil
Combine the oil, rosemary and basil, season.
Fish
Combine the lemon juice, oil and salt. Coat the fish in the herb oil, place in a grill tray, top with the rosemary.
Charcoal/gas/electric grill:
Grill the fish over/on a medium heat (approx. 200 °C for approx. 6 mins. on both sides. Arrange the fish on top of the peperonata, drizzle with the herb oil, sprinkle with pine nuts.