Serves: 6–8
Preparation: 10 minutes
Cooking: 8 minutes
Ingredients
For the peppers:
● 500g fresh mini sweet peppers in a range of colours
● 4–6 tbsp olive oil
● Salt and pepper
For the salmon:
● 6 thin salmon fillet or tuna fillets
● 6 cloves of garlic, chopped
● 1–2 generous serving spoons of harissa (depending on how spicy it is)
● Salt
● 4 tbsp sunflower oil
● Juice of 2 lemons
Method
● Line an oven tray with baking paper and heat your oven to 180°C.
● Arrange the mini peppers on the lined tray and drizzle them with the olive oil. Roast in the oven for 30 minutes.
● Remove from oven, tip into a bowl and cover tightly with cling film. Leave them to sweat for 20 minutes and then remove their skins.
● Add salt and pepper, and arrange on a serving platter.
● While the peppers are cooling, rinse the fish fillets and pat them dry.
● Mix the garlic, harissa, salt, oil and lemon juice together to make a paste and spread it over the fish. Rub it on well.
● Put the fish in an oven tray lined with baking paper and cook at 180°C for 7-8 minutes maximum so that the fish is just cooked, very soft and a bit pink inside.
● Lay the salmon on top of the peppers and serve warm or at room temperature.
