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1
To prepare the roasted red pepper sauce: Preheat the oven to 400 degrees F. Set the peppers on a baking sheet and roast until the flesh is soft and the skin puckered, 35 to 45 minutes.
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2
Remove the peppers from the oven and put them in a bowl covered with plastic wrap.
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3
Set aside for 10 minutes to sweat.
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4
Remove the wrap, peel and seed the peppers.
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5
Cut the flesh into pieces and set aside.
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6
Heat the oil in a saute pan.
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7
Add the shallot and cook until soft.
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8
Deglaze with white wine and cook 1 minute.
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9
Add the stock and the cooked red pepper.
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10
Cook 5 minutes.
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11
Cool slightly, and puree in the blender.
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12
Season with lemon juice, salt, and pepper, and transfer to a small saucepan to reheat in a few minutes.
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13
To make the broccoli puree: Bring a pot of water to a boil.
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14
Cut the florets off the broccoli stem in even sizes.
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15
Peel the stem and thinly slice.
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16
Slice the leek into rings and rinse well.
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17
Salt the boiling water, as for pasta, and add the broccoli and leek.
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18
Cook until very tender, about 10 minutes.
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19
Drain.
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20
Drop in the butter and puree with an immersion blender.
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21
Taste and adjust the salt.
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22
Add pepper, lemon juice and lemon zest, to taste.
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23
Serve the broccoli puree hot as a bed for fish.
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24
To prepare the fish: Season the filets with salt and pepper.
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25
Heat the butter and oil in a skillet.
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26
Fry on both sides until golden and cooked through, about 4 minutes per side.
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27
Serve on a bed of broccoli puree with red pepper sauce alongside.
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28
For the plate: Add a spoonful of broccoli puree to a plate and top it with the fish.
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29
Swirl the red pepper sauce around the plate and enjoy!
