Ingredients
Preparation
- Preheat the oven to 150°C
- Roast the bell pepper in a pan.
- Place the clipfish in an ovenproof dish, and brush with olive oil. Season with black papper and garnish with sliced garlic.
- Bake in the preheated oven for 25 minutes.
- While the clipfish is cooking, add the onion and the bell pepper to marinate in a mixture of extra virgin olive oil and red wine vinegar for 20 minutes.
- When the clipfish is done, remove the skin and bones, and cut into small pieces. Put the clipfish and the oil from the dish aside.
- Place the cod in a bowl, add the onion and pepper marinade season with salt to taste and add herbs to your liking.
- Serve the cod layered with the bell pepper.