Use your favourite whole fish, or whatever is on offer that day, to make this juicy dinner for two. The peppers are baked to perfection – add an extra sprinkle of feta on top for a treat!
Ingredients
For the baked peppers
2 tsp sunflower oil
175g/6oz mushrooms, cleaned and roughly chopped
20g/½oz blanched hazelnuts, roughly chopped
4 sun-dried tomatoes in oil, drained well, roughly chopped
1 garlic clove, finely chopped
50g/1¾oz dried white breadcrumbs
½ small bunch parsley, finely chopped
1 tsp dried chilli flakes
100g/3½oz feta, crumbled
2 small red or yellow peppers, cut in half from top to bottom, seeds and stalk removed
salt and freshly ground black pepper
For the whole baked fish
1 red onion, thinly sliced
200g/7oz mushrooms
175g/6oz new potatoes, unpeeled, cut into 1cm/½in slices
6 sun-dried tomatoes in oil, drained well
2 garlic cloves, crushed
15g/½oz pine nuts
2 tbsp olive oil
1 whole fish, gutted and scaled
1 lemon, halved
handful flatleaf parsley, roughly chopped, to serve
handful fresh basil, roughly shredded, to serve
Method
Preheat the oven to 220C/200C Fan/Gas 7 and line a roasting tin with kitchen foil.
Heat the oil in a large frying pan and stir-fry the mushrooms over a high heat for 4 minutes. Add the hazelnuts and cook for another 5 minutes until lightly toasted. Season and remove from the heat.
Stir in the tomatoes, garlic, breadcrumbs, parsley and chilli flakes until thoroughly combined. Gently fold in the feta.
Place the peppers, cut side up, in the tin and fill each half with the mushroom and feta stuffing. Cover the surface of the stuffing with a small piece of kitchen foil to prevent burning.
Bake for 35 minutes, or until the peppers are tender, removing the foil for the last 10 minutes of the cooking time.
Meanwhile line a large baking tray with baking paper.
In a large glass bowl, mix together the onion, mushrooms, potatoes, tomatoes, garlic, nuts and oil.
Spread half of the vegetables onto the tray. Place the fish on top and use the remaining vegetables to stuff the fish cavity and tip over the top. Add the lemon halves and bake for 20–25 minutes or until the fish is cooked through.
Serve the whole fish on a large serving platter with the stuffed peppers around the fish. Sprinkle with fresh herbs and a squeeze of the roasted lemon.
Source: BBC FOODS
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