Grilled Sultan Ibrahim Topped with Sauce Vierge

Name: Grilled Sultan Ibrahim Topped with Sauce Vierge
Prep time: 35 min
Cook time: 30 min
Total time: 65 Minutes
Yield: 12 servings

With

35 minutes

30minutes

12 people

Cheap

Ingredients 10 items

1700 g sultan ibrahim fish
6 medium Tomatoes
3 Red bell peppers
1 pinch Chives
1 pinch fresh tarragon
1 pinch fresh basil
3 tablespoons Olive oil
150 ml lemon juice
1 pinch ground black pepper
2 cubes MAGGI Less Salt Chicken Stock dissolved in 50 ml boiling water

How to prepare

Wash the fish fillets and dry gently. Place them in a bowl, sprinkle with coarse salt and refrigerate for 24 hours.
Peel and seed the tomatoes and cut them into small cubes. Wrap the red bell pepper with aluminum foil and bake in a preheated oven at 200 °C for 20 minutes, then peel and finely dice the bell pepper, and mix them with the tomatoes, chopped herbs, 2 tablespoons of the olive oil and lemon juice in a small saucepan; season with the black pepper and the MAGGI Less Salt Chicken Stock and keep warm over low heat.
Pat dry the fish, then brush with the remaining 1 tablespoon olive oil and place in a heated non-stick pan. Cook the fillets, skin side up, until nicely colored.
Ladle some sauce onto each plate and place the fish on top.

Want to make this meal a balanced one? Serve it with mashed potatoes and an iceberg lettuce-cherry tomatoes salad. The sultan ibrahim will provide you with essential proteins, the potatoes with carbohydrates and the salad with fiber and many minerals and vitamins... a wholesome and complete meal!

What's so special about red bell peppers?

Bright, attractive and flavorful, red bell peppers contain many nutrients especially Vitamin C and A, as well as vitamin B6, folic acid and fiber.