FRIJE

Instructions

• 1.   Rinse the pepper and cut it into 4 quarters.
• 2.   Preheat your oven to 240°C (464°F).
• 3.   On a baking sheet, place the red pepper skin side up with the garlic (whole with skin). Bake on the top rack for 15 to 20 minutes until the skin is well grilled (it's okay if it blackens, you will remove it later).
• 4.   Rinse and dice the green pepper (about 1 cm).
• 5.   Peel and finely chop the yellow onion. Place it, along with the green pepper, in a baking dish. Season with salt, pepper. Drizzle with olive oil and add a few sprigs of herbs. Bake under the red pepper for 15 minutes.
• 6.   Bring a pot of water to a boil to cook the bulgur. Once boiling, add the bulgur and cook for 10 minutes until tender (taste to check). Stir occasionally.
• 7.   Once the bulgur is cooked, drain it and return it to the pot. Season with salt, pepper and fluff it with a fork. Cover to keep warm.
• 8.   Rinse and pat dry the hake. Season with salt and pepper.
• 9.   Rinse and finely chop the coriander (including the stems). Add it to the cooked bulgur.
• 10.   When the red pepper is well grilled, remove it from the oven and let it cool slightly.
• 11.   After 15 minutes of cooking the green pepper, remove the dish from the oven and reduce the temperature to 200°C (392°F). Place the fish on top of the onion/green pepper and bake again for 8 minutes.
• 12.   Peel the skin off the red pepper by hand (it's okay if some remains) and peel the garlic. Place them in a blender with 4 tbsp of water and 1 tbsp of olive oil. Blend to obtain the red pepper coulis. Season with salt and pepper.
• 13.   Serve the hake drizzled with the red pepper coulis and accompanied by the coriander bulgur.

Nutritional information *

Reference

• www.quitoque.fr/recettes/merlu-au-coulis-de-poivron