How To Prepare Dory Crumbed Fillets And Stuffed Blackened Peppers?

Product(s):
Ocean Catch NZ Premium Dory Fillets Classic Crumbed

Ocean Catch NZ Premium Dory Fillets Classic Crumbed | Buy 9 Get 1 Free

Preparation Time: 10 mins Cooking Time: 45 mins Serving: 4

Ingredients:

• 4 Dory classic crumbed fillets
• 120g buckwheat
• 4 tbsp olive oil
• 2 medium red onions, sliced
• 1 small garlic clove, crushed
• 1 ½ tsp za'atar (or use a mixture of cumin and coriander)
• 1 tbsp light brown soft sugar
• 2 tbsp red wine vinegar
• 20g pistachios, toasted
• 20g hazelnuts, toasted and roughly chopped
• 3 plump Medjool dates, finely chopped
• ½ small pack flat-leaf parsley, chopped
• 3 large red peppers

Method:

1. Cook the Dory classic crumbed fillets following the directions on the packaging for your cooking method whilst preparing the simple Stuffed blackened peppers.
2. Bring a large pan of salted water to the boil & add the buckwheat. Cook for 10-12 mins until tender but with a little bite, then drain & set aside.
3. Heat 2 tbsp of olive oil in a medium frying pan over a medium heat. Add the onions & cook for 5-7 mins or until beginning to soften. Tip in the garlic & za’atar, & cook for a further 1 min. Stir in the sugar, cook for 3 mins more, then stir in the red wine vinegar. Tip the caramelised onions into the buckwheat & combine well. Add the remaining olive oil, the nuts, dates & half the parsley, then season well.
4. Wrap the peppers in foil parcels & put on the barbecue for 20 mins, turning every so often. (Alternatively, put the peppers on a baking tray & cook in the oven for 20 mins at 200C/180C fan/gas 6 – but don’t use foil as you want them to get some colour.)
5. Remove the foil & slice the top off each pepper, being careful not to cut all the way through. Remove the seeds & fill with the buckwheat mixture. Serve garnished with the remaining parsley.
6. Serve with the Dory Fish Fillets.