Cooking time: 25 min – Prep time: 20 min (Note: 2 hours resting time) – Serves: 4
Ingredients
4 slices of traditional bread
4 red mullet fillets
2 orange bell peppers
2 red bell peppers
1 onion
1 garlic clove
1 tsp Espelette pepper
1 tsp lemon juice
2 handfuls of arugula for the pesto
Olive oil
Salt, pepper
Preparation:
1. Marinated peppers (prepare at least 2 hours in advance): Peel the peppers. Cut the red peppers into wide strips and the orange peppers into squares. Peel and finely chop the onion. In a small dish, place the pepper pieces, onion, and the peeled garlic clove cut in half. Generously drizzle with olive oil and add the Espelette pepper. Let marinate for at least 2 hours.
2. Prepare the arugula pesto by blending the arugula with a little olive oil and lemon juice. Season with salt and pepper.
3. On the Kokko preheated to medium heat, sauté the pepper-onion mixture for 15 minutes.
4. Toast the bread slices on a corner of the Kokko.
5. Place the peppers on the bread slices.
6. On the hot Kokko, drizzle a little olive oil and cook the red mullet fillets (3 minutes on each side).
7. Place the red mullet fillets on the pepper-topped bread slices. Serve on a plate with a few drops of arugula pesto and some arugula leaves on the side.
Tip: You can rub the bread slices with garlic or spread a little arugula pesto on them.
Recipe created by Kevin Delfolie from the blog Cuisine Plus: www.cuisineplusleblog.com
