4 x 200 g portions filleted kabeljou
(or another linefish), skinned melted butter and olive oil 125 ml stoned black olives fresh basil for garnish
2 large, plump red peppers, grilled butter
5 ml grated green ginger
30 ml finely chopped spring onion 'l2 head Roasted Garlic (page 208)
250 ml chicken or Fish Stock (page 209) 5 ml finely grated orange rind
60 ml freshly squeezed orange juice 10 ml rice vinegar
sugar, salt, milled black pepper 2 ml paprika
30 ml cream (optional)
Red Pepper Sauce: Char the peppers all over under a hot grill until the skin blisters. Enclose in a plastic bag to cool slightly, then pull off the skin, and gentlyscrape away core and seeds. Purée smoothly. (If you wish, char and peel extra peppers and store in the fridge covered in oil. Use in salads or as part of an antipasto table.)
Heat butter in a medium saucepan and gently fry the onion until translucent. Add the ginger and spring onion. Gently squeeze the roasted garlic from the skins into the pan, and cook for 3 minutes more. Stir in the stock, orange rind, orange juice and vinegar, and season with sugar, salt, pepper and paprika. Stir in the cream and red pepper purée and reheat.
Place fish on an oiled baking tray and brush liberally with melted butter and olive oil (use a good tablespoon per portion). Place under a hot grill for a few minutes to brown. Turn the fish and grill until done.
To Serve: Spoon red pepper sauce on each warm plate, place fish alongside and garnish with olives and fresh basil. Serves 4
