Cod on red pepper cream with quinoa

Ingredients

For 1 serving

• Cod200 g
• Bell peppers200 g
• Quinoa55 g
• Garlic1 clove
• Basilto taste
• Extra virgin olive oil12 g
• Saltto taste
• Black pepperto taste

Contains: fish,

In season: June – September

Method

1. Wash the peppers, remove the stalk, seeds and pith and cut into roughly 3 cm pieces; peel and crush the garlic.
2. In a lidded frying pan heat half the oil over medium heat with the garlic, add the peppers and a pinch of salt, cover and cook over medium-low heat for 15 minutes, stirring now and then, until very soft.
3. Meanwhile rinse the quinoa, put it in a small pan with twice its volume of water and a pinch of salt, bring to the boil and cook covered over low heat for 15 minutes, until the water is absorbed.
4. Remove the garlic and blend the peppers with a pinch of salt and a few spoonfuls of water until smooth and velvety.
5. Pat the cod dry and season with salt and pepper. Heat the remaining oil in a non-stick pan over medium heat, add the fish, cover and cook for 8 minutes, turning halfway, until opaque white and flaky.
6. Spread the pepper cream on the plate, lay the cod on top and serve with the quinoa and a few basil leaves.