Stuffed Peppers with Sprats

Ingredients

• Sweet Pepper 2 pieces
• Sprats 5 oz
• Fish Oil 0 fl oz
• Lime Juice 0 fl oz
• Vegetable Oil 0 fl oz
• Salt to taste
• Sugar to taste
• Cilantro 0 oz
• Ground Black Pepper to taste

Step-by-Step Guide

Step 1

Prepare all the ingredients. Preheat the oven to 390°F.

Step 2

Roast the peppers in the oven until they are charred, about 20–30 minutes.

Step 3

Squeeze the juice from the lime.

Step 4

Finely chop the cilantro.

Step 5

Prepare the dressing: mix cilantro and lime juice with fish sauce, oil, salt, sugar, and black pepper.

Step 6

Once the peppers are cooked and still hot, place them in a bag, tie it shut, and let them sit for 15 minutes. After this, peel the peppers and remove the seeds.

Step 7

Cut into strips.

Step 8

Prepare the sprats by filleting them, removing the heads and the spine with the bones.

Step 9

Alternately arrange the peppers and sprats on a flat plate. Drizzle with the dressing.

Step 10

Serve the peppers with sprats immediately or refrigerate for 2 hours.