Cooking time: 15 min – Preparation time: 5 min – Serves: 2
Ingredients
8 scallops
12 prawns
500 g salmon fillet
3 bell peppers
1 bunch of basil
1 onion
3 tbsp soy sauce
Olive oil
Salt and pepper
Preparation:
1. Place all your fish in a dish, drizzle with olive oil and soy sauce, and sprinkle with basil. Chill in the fridge.
2. Slice the bell peppers and onion into strips. Cook the peppers on your outdoor Kokko kamado over low heat with olive oil for about 30 minutes. Season to taste.
3. When the vegetables are almost done, add your fish and turn them occasionally.
Ready to serve! Enjoy!
