Preparation info

    • Difficulty

      Easy

Appears in

Food of the Sun: A Fresh Look at Mediterranean Cooking

Food of the Sun

By Alastair Little and Richard Whittington

Published 1995

  • About

This essentially Catalan treatment is easy and quick to cook. The Catalans would, understandably, prefer a more complex interpretation. The cod is briefly home-salted, which adds to its succulence and texture. The contrasting colours of the grilled pepper strips make the dish look very pretty. It needs nothing with it, apart from some bread to mop up the juices. On reflection, culturally dissonant mashed potatoes would also be nice.

Ingredients

Method