Bell peppers as a side dish

Ingredients for 4 servings:

• 2 red bell peppers
• 2 yellow bell peppers
• 1 tbsp olive oil, very good quality
• 1 tsp balsamic vinegar bianco, very good quality
• salt and pepper
• 1 piece(s) ginger root, 3 cm edge length, peeled, grated or finely chopped
• 1 tbsp coriander and fennel seeds in equal parts, finely ground

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

particularly suitable for Mediterranean fish fillet, sea bass, sea bream and red mullet

Be sure to peel the peppers. You could also heat them under the broiler until you can peel the skin off by hand. But then the vegetables would already be precooked. Place the peppers diagonally on a cutting board and cut off about 1 cm of the top and stem to use for another dish. Use a small knife to remove the insides, stand the fruit upright, and use a larger knife to cut it into thirds or quarters along the wrinkles, depending on how it grew. This will produce pieces that are easy to peel, with almost no bumps. A good vegetable peeler is useful for this task. Cut each peeled piece into the desired shape, e.g., into 3 cm cubes, and cook in oil in a deep, non-stick pan until al dente. Stir in the ginger halfway through cooking, stirring frequently. At the end of the cooking time, after about 6-8 minutes, add salt, pepper, coriander, and fennel seeds. Remove from the heat and deglaze with the balsamic vinegar. This pepper-based vegetable pairs well with Mediterranean fish fillets such as sea bream, sea bass, and red mullet. It’s also a great side dish for other fish and meat dishes.