Bruschetta peppers and red mullet fillets

Cooking time: 25 min - Preparation time: 20 min (Attention 2h rest) - For 4 people

Ingredients

4 slices of bread
tradition 4 fillets of red mullet
2 peppers oranges

2 red peppers 1 onion 1 garlic clove

1 c. pepper coffee Espelette
1 c. lemon juice coffee
2 rocket pesto handles

Olive oil Salt and pepper Preparation


1. Pickled Peppers (2h realize in advance minimum): Peel the peppers. Cut the red peppers into wide strips and squares in orange peppers. Peel and chop the onion. In a small dish to put the pieces of peppers, onion and garlic clove, peeled and cut in half. Sprinkle generously all of oil olive oil and add the Espelette pepper. Marinate at least 2 hours.

2. Prepare the pesto by mixing the arugula with a little olive oil and lemon juice. Add salt and pepper.

3. The Kokko heated medium heat, cook the mixture peppers-onions for 15 min.

4.Make toast the bread slices on a corner of Kokko.

5. Place the peppers on the bread slices.

6. On the hot Kokko, pay a little olive oil and cook the red mullet (3 minutes each side).

7. Remove red mullet on the wafers covered peppers. Serve on a plate with a few drops of pesto and some accompaniment arugula.

Tip: You can rub the bread with the garlic or spread with a little arugula pesto.

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