Select your language:
Disclaimer: On occasions we may have used a recipe image of a similar nature for illustrative purposes only.
4 200g red snapper fillets
A handful of parsley
1 lemon, quartered
For the Piperade:
1 large white onion
1 red pepper
1 green pepper
2 cloves of garlic
½ tsp smoked paprika
1 tin of plum tomatoes
Olive oil
Salt and pepper to season
Serves: 4
Prep Time: 15 minutes plus 3-4 days curing
Cooking Time: 30 minutes
Temperature: 180˚C / Gas 4
Difficulty: Easy
Equipment: Saucepan, shallow pan
© Copyright 2019 Kenwood Limited