Recommendation to Serving Appetizing Red pepper and caper salsa for oily baked fish
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To cook an extraordinary Red pepper and caper salsa for oily baked fish, here are the components required:
- Prepare 2 of small/ medium red peppers.
- Prepare 2 of heaped teaspoons capers.
- Provide 2 of large cloves garlic.
- Get splash of decent dry white wine.
- Prepare tablespoon of olive oil.
- You need knob of butter.
After readying the materials, next you are ready to prepare your 5-star Red pepper and caper salsa for oily baked fish by following the procedures below:
- Place a small stainless low sided pan on a low heat and add the olive oil.
- Wash peppers and dice, top, tail and de-skin garlic and rough chop add to the pan, don’t let the olive oil get to hot, toss the ingredients to coat them in oil turn up the heat a little and keep moving it around the pan for 60 to 90 seconds..
- Drain and rough chop the capers and add them to the pan toss them into the other ingredients, add the white wine and turn the heat down and reduce for 60 to 90 seconds..
- Take the pan off the heat and add the knob of butter and fold it into the ingredients.
- Grab your fish from the pan or oven get it onto the plate and spoon over the salsa and serve..
Tip the tomatoes, garlic and chilli into a food processor with the peppers, bread, vinegar, salt and pepper. Prepare the salsa: In a small bowl, whisk olive oil, balsamic vinegar, capers, and parsley until combined; season with salt and pepper to taste. Serve with salsa and roasted tomatoes. This content is created and maintained by a third party, and imported onto this page to help users provide. Fellow salsa lovers, this recipe is for you.
Recipe : Red pepper and caper salsa for oily baked fish
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