roasted ling cod Recipe
chorizo stuffed peppers, toasted couscous, charred leeks, perelló gordal olives, sauce basquaise
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Ingredients
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For the Roasted Ling Cod
For the Chorizo Stuffed Peppers
For the Toasted Couscous
For the Charred Leeks
For the Sauce Basquaise
For Garnish
Method
Preparing the Roasted Ling Cod
Roast the Fish
Preheat the oven to 400°F (200°C). Season the ling cod fillets with olive oil, salt, and black pepper. Place on a baking sheet and roast for 15-20 minutes until cooked through.
Making the Chorizo Stuffed Peppers
Stuff the Peppers
Cut the tops off the bell peppers and remove seeds. Stuff each pepper with the chorizo mixture. Place in a baking dish and bake at 375°F (190°C) for 25-30 minutes.
Toasting the Couscous
Toast and Cook Couscous
In a saucepan, heat olive oil over medium heat. Add couscous and toast for 2-3 minutes. Add vegetable broth and salt, bring to a boil, cover, and simmer for 10 minutes. Fluff with a fork.
Charred Leeks
Preparing Sauce Basquaise
Cook the Sauce
In a saucepan, heat olive oil. Add onion, garlic, and bell pepper, sauté until softened. Add diced tomatoes, smoked paprika, and salt. Simmer for 15-20 minutes until thickened.
Serving the Dish
Plate the Dish
On each plate, place a serving of roasted ling cod, a stuffed pepper, a scoop of toasted couscous, and charred leeks. Drizzle with sauce basquaise and garnish with olives and parsley.
