Serves 4
Ingredients
- 1 medium red pepper
- 1 medium green pepper
- 4-8 snapper fillets. depending on size. about 450 g/1 lb.
- sea salt and freshly ground black pepper
- 1 tbsp. olive oil
- 5 tbsp. double/heavy cream
- 125 ml/4 fl oz./ ½ cup white wine
- 1 tbsp. freshly chopped dill
- fresh dill sprigs. to garnish
- freshly cooked tagliatelle. to serve
Directions
Preheat the grill/broiler to a high heat and line the grill rack with foil. Cut the tops off the peppers and divide into quarters. Remove the seeds and the membrane. then place on the foil-lined grill rack and cook for 8-10 minutes. turning frequently. until the skins have become charred and blackened. Remove from the grill rack. place in a plastic bag and leave until cool. When the peppers are cool. strip off the skin. slice thinly and reserve.
Cover the grill rack with another piece of foil. then place the snapper fillets skin-side up on the grill rack. Season to taste with salt and pepper and brush with a little of the olive oil. Cook for 10-12 minutes. turning over once and brushing again with a little olive oil.
Pour the cream and wine into a small saucepan. bring to the boil and simmer for about 5 minutes until the sauce has thickened slightly. Add the dill. season to taste and stir in the sliced peppers. Arrange the cooked snapper fillets on warmed serving plates and pour over the cream and pepper sauce. Garnish with sprigs of dill and serve immediately with freshly cooked tagliatelle.
