Chargrilled Peppers Stuffed With Smoked Fish And Ma

Name: Chargrilled Peppers Stuffed With Smoked Fish And Mashed Potatoes On Sautéed Fennel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb potatoes, peeled, chopped; 3 tbsp extra virgin olive oil; 2 large bulbs fennel, trimmed, sliced; 1/4 cup dry white wine; 6 None large red peppers; 1 None lemon, zested; 1 tbsp capers, drained, chopped; 1 tbsp fresh flat-leaf parsley leaves, chopped; 9 oz smoked fish, flaked; -1 None Lemon and Basil Dressing; 4 tbsp extra virgin olive oil; 2 tbsp lemon juice; 1/4 tsp salt; 1 handful fresh basil leaves

Servings: persons

1 lb potatoes, peeled, chopped
3 tbsp extra virgin olive oil
2 large bulbs fennel, trimmed, sliced
1/4 cup dry white wine
6 None large red peppers
1 None lemon, zested
1 tbsp capers, drained, chopped
1 tbsp fresh flat-leaf parsley leaves, chopped
9 oz smoked fish, flaked
-1 None Lemon and Basil Dressing
4 tbsp extra virgin olive oil
2 tbsp lemon juice
1/4 tsp salt
1 handful fresh basil leaves

1
Cook potatoes in gently bubbling salted water until just tender. Drain.
2
Meanwhile, heat 2 tbsp olive oil in a medium frying pan over medium heat. Saute fennel for 5 mins. Season. Add wine then reduce heat, cover and simmer for 10 mins, or until tender.
3
Char peppers over an open gas flame, on a grill or under a broiler until blackened all over. Transfer to a plate, cover with plastic wrap and set aside until cool. Remove skin. Cut peppers in half and remove membranes and seeds. Reserve any juices.
4
Transfer potatoes to a bowl and mash with a potato masher, adding 1/4 tsp salt, remaining olive oil, lemon zest, capers and parsley. Gently mix in flaked fish. Distribute between pepper halves and roll up to enclose filling.
5
Arrange filled peppers on top fennel, cover and reheat gently.
6
To make the dressing, whisk together oil, lemon juice, salt and any reserved pepper juices. Add basil then pour over peppers. Serve.

382

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 lb potatoes, peeled, chopped, 3 tbsp extra virgin olive oil, 2 large bulbs fennel, trimmed, sliced, 1/4 cup dry white wine, and more.

Yes, Chargrilled Peppers Stuffed With Smoked Fish And Mashed Potatoes On Sautéed Fennel falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chargrilled Peppers Stuffed With Smoked Fish And Mashed Potatoes On Sautéed Fennel

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions