Pepper-crusted Ling filletsLing is a nice meaty white fish which keeps its shape well and therefore presents prettily. It is a very good substitute for cod and a chunky grain that lends itself well to this simple but tasty dish. Serves 4.
4 pieces of ling fillet - about 150g each
2 tablespoons extra virgin olive oil
1 large sweet red pepper, diced
1 small onion, diced
1 handful fresh flat-leaf parsley, chopped
2 cloves garlic, crushed
Half a teaspoon salt
Freshly ground black pepper
1) Preheat the oven to 200 centigrade, 180 fan.
2) Spread one tablespoon of olive oil over the base of an oven dish big enough to hold the fish snugly. Lay the fillets side by side on top of the oil.
3)In a bowl, combine all the other ingredients. Spoon this mixture over the fish evenly and bake for 20 minutes or until the fish is just cooked through (to a certain extent this will depend on how thick the fillets are but this is the average time!)
Serving Suggestion: Serve with the juices spooned over, with rice or couscous.
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