Ingredients
4 fillets of firm white fish, skinless and boneless (720g)
- 30g dill, chopped
- 20g mint leaves, chopped
- 10g tarragon, chopped
- 15g ginger, peeled and finely grated
- Grated zest of 1 lemon
- 3 small garlic cloves, crushed
- 1 tsp ground cumin
- ½ tsp ground turmeric
- 2 eggs
- 30g breadcrumbs
- 8 mild, long green peppers (280g net)
- 2 tsp sunflower oil
- Salt and black pepper
Preheat oven to 200C
Cut the fish into tiny dice – 1-2mm. Place in a bowl and add the fresh herbs, ginger, lemon zest, garlic, ground spices, eggs, breadcrumbs, 1½ teaspoon of salt and some black pepper. Mix well and then form into round patties weighing about 55 grams each.
Place a heavy ovenproof iron or chargrill pan on a high heat. When red hot, put the peppers inside and grill for 15 minutes, turning once, until the skin is nicely charred and blistered. Remove from the pan and set aside. Wipe the pan clean and add the 2 teaspoons of oil. Sear the fish cakes for 4 minutes, turning once, then transfer the pan to the oven for 8 minutes, until the fish cakes are cooked through.
Place a heavy ovenproof iron or chargrill pan on a high heat. When red hot, put the peppers inside and grill for 15 minutes, turning once, until the skin is nicely charred and blistered. Remove from the pan and set aside. Wipe the pan clean and add the 2 teaspoons of oil. Sear the fish cakes for 4 minutes, turning once, then transfer the pan to the oven for 8 minutes, until the fish cakes are cooked through.
