1/2 red romano pepper, de-seeded
1 - 2 tbsp vegetable oil
30 g (1 oz) unsalted butter
200 g (7 oz) chestnut mushrooms, sliced
2 garlic cloves, peeled and chopped
55 g (2 oz) peas
1/4 red romano pepper, de-seeded and finely chopped
55 g (2 oz) plaice, cut into cubes
55 g (2 oz) dolcelatte cheese, cut into cubes
black pepper
squeeze of lemon juice
1 - 2 tbsp vegetable oil
30 g (1 oz) unsalted butter
200 g (7 oz) chestnut mushrooms, sliced
2 garlic cloves, peeled and chopped
55 g (2 oz) peas
1/4 red romano pepper, de-seeded and finely chopped
55 g (2 oz) plaice, cut into cubes
55 g (2 oz) dolcelatte cheese, cut into cubes
black pepper
squeeze of lemon juice
method
1. Preheat the oven to 220C/425F/Gas 7.
2. Place half the pepper on a non-stick-baking tray and drizzle the oil over. Cook in the oven for 6-8 minutes.
3. Meanwhile, gently melt the butter in a large frying pan and fry the mushroom and garlic for 2-3 minutes.
4. Add the peas and diced pepper and fry over a gentle heat for a few more minutes, to soften.
5. Remove the pepper half from the oven and spoon the mushroom mix in.
6. Top with the fish cubes and cheese, season with pepper and finish with the lemon juice.
7. Return to the oven and bake for 10-12 minutes, or until the fish is cooked through.
2. Place half the pepper on a non-stick-baking tray and drizzle the oil over. Cook in the oven for 6-8 minutes.
3. Meanwhile, gently melt the butter in a large frying pan and fry the mushroom and garlic for 2-3 minutes.
4. Add the peas and diced pepper and fry over a gentle heat for a few more minutes, to soften.
5. Remove the pepper half from the oven and spoon the mushroom mix in.
6. Top with the fish cubes and cheese, season with pepper and finish with the lemon juice.
7. Return to the oven and bake for 10-12 minutes, or until the fish is cooked through.
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