Angelakis Weekly Seafood Specials



Ling with Caramelised Peppers

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Ingredients:  (Serves 4)
3 tablespoons olive oil
1 large green capsicum, seeded and sliced
1 large red capsicum, seeded and sliced
1 large yellow capsicum, seeded and sliced
1 tablespoon sugar
2 tablespoons capers, drained and chopped
3 tablespoons chopped basil leaves
4 linig fillets (about 200g each), trimmed
Cracked black pepper
Baby English spinach leaves for serving
Heat oil over medium heat in a frying pan.  Add the green, red and yellow capsicums and saute for 3-4 minutes or until softened.  Add sugar, capers and basil and cook for a further 2 minutes.  Remove from the heat.  Remove the capsicum mixture with a pair of tongs and set aside.  Reserve the pan juices.
Place the fillets into the frying pan with the reserved juices.  Season with black pepper and cook over medium heat for 3-4 minutes on each side or until the fish is just cooked through.  Arrange the spinach leaves on serving plates and top with the fish.  Serve with a small pile of caramelised peppers.