Roasted Pepper Rolls stuffed with creamy fish and capers
Sweet Romano peppers, roasted to perfection, filled with a blend of fish, capers, and fragrant herbs. Hailing from the sunny regions of Southern Italy - Puglia, Sicily, and Calabria
Servings 2people
Prep Time 23 minutesmins
Cook Time 35 minutesmins
Total Time 58 minutesmins
Ingredients
6large Romano peppers
FISH STUFFING
500gcodor other white fish (haddock, hake)
1tbspchopped capers
1tbspfinely chopped gherkin
1tbspfinely chopped parsley
1tspdill
2clovesminced garlicor finely chopped
1-2tbsplight mayonnaise
1lemon ( juice)juice
4tbspextra virgin olive oil
salt, pepperto taste
FOR DRESSING
50mlextra virgin olive oil ( unfiltered)
2tbspchopped fresh parsley
1clovegarlicoptional
Instructions
Place the fish fillets in cold water and add salt. Cook for 10-15 minutes.
Wash and roast the peppers in a preheated oven at 200°C for approximately 15-20 minutes. Once they have darkened, flip them over and roast for another 5-7 minutes or until darkened. Remove them from the oven and place them in a bowl, cover them for 5-10 minutes. Once they are cool enough to handle, remove the cores and seeds and peel the skin.
Once the fish is cooled down, remove the skin and check for any bones.In a bowl, place the cooked fish and add chopped capers, gherking and parsley, olive oil, salt, pepper, lemon juice, minced garlic, and bind everything with mayonnaise.
Cut each pepper in half and fill them with approximately one or two spoonfuls of filling. Roll them up, arrange them on a plate, and drizzle with olive oil and parsley.
Notes
Calorie estimates are approximate and are based on individual rolls.