Cod flakes with roasted peppers and tartare sauce
Total time1 h 15 min Preparation and possible waiting 25 min · Cooking 50 min How this time is calculated
Preparation and possible waiting: 25 min · Cooking: 50 min
Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.
Servings4
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 1 h 15 min Preparation and possible waiting 25 min · Cooking 50 min How this time is calculated
Preparation and possible waiting: 25 min · Cooking: 50 min
Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.
Recipe characteristics
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Recipe characteristics
Main course
Lunch · Dinner
1 to 2 hours
Method
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Preheat the oven to 185°C. Roast the red pepper, green peppers, spring onions and garlic bulb at 185°C for about 40 minutes, until tender. Let the peppers cool briefly under a cover, peel, deseed and slice.
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Mix the pepper strips with the chopped spring onions and roasted garlic pulp. Add some of the olive oil and taste before adding salt.
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Chop the remaining garlic clove, red onion, capers and gherkins. Mix with the mayonnaise, mustard and parsley. Keep this sauce refrigerated.
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Spread the vegetables in a baking dish. Top with thin portions of cod, drizzle with the remaining oil and bake at 180°C for around 8–10 minutes, adjusting to thickness, until the centre reaches 63°C. Serve with the tartare sauce.
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