Braised peppers with cod and spinach

Name: Braised peppers with cod and spinach
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 2 Onions; 2 Garlic cloves; 2 TABLESPOONS Olive oil; 1 TABLESPOON Tomato paste; 1 can(s) (425 ml each) chunky tomatoes; 7-10 Tbsp salt, pepper, dried oregano, nutmeg; 1 TABLESPOON liquid honey; 650 g Cod fillet; 2 TABLESPOONS medium hot mustard; 4 small red peppers; 200 g young leaf spinach; 150 g Feta; 250 g Millet

AUTHOR
Kelley Price

DIFFICULTY
very easy

RATING

Delicious stuffed peppers are just waiting to be cooked by you! Fish, peppers, tomato sauce - that's all we need to be happy. And also the side dish is something special.

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

2 Onions
2 Garlic cloves
2 TABLESPOONS Olive oil
1 TABLESPOON Tomato paste
1 can(s) (425 ml each) chunky tomatoes
7-10 Tbsp salt, pepper, dried oregano, nutmeg
1 TABLESPOON liquid honey
650 g Cod fillet
2 TABLESPOONS medium hot mustard
4 small red peppers
200 g young leaf spinach
150 g Feta
250 g Millet

Directions

1
For the sauce, peel onions and garlic and dice finely. Fry half onion and half garlic in 1 tbsp. hot oil. Add tomato paste and sauté briefly. Add tomatoes and season with salt, pepper, 1 tsp. oregano and honey. Bring to the boil and simmer for about 5 minutes. Pour into a casserole dish.
2
Rinse fish, pat dry and cut into 8 pieces. Season with salt and pepper, spread with mustard. Halve, clean and wash the peppers. Put fish into the paprika halves and distribute in the form. Preheat the oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer).
3
For the crust, select the spinach, wash and shake dry. Fry the rest of the garlic and onions in 1 tbsp. hot oil. Add the spinach and allow to collapse briefly. Season with salt and nutmeg. Crumble the feta. Spread both on the stuffed peppers. Cover the tin with aluminium foil and bake in a hot oven for about 30 minutes. After about 20 minutes baking time, remove the foil and bake open to the end.
4
Rinse the millet in a sieve with hot water and drain. Simmer in 1⁄2 l salt water (1⁄2 TL salt) for about 10 minutes. Leave to swell for 5-10 minutes on the switched off stove, covered and in the residual heat. Arrange peppers with sauce and millet.