MERLUZZO PEPERONI OLIVE COD FILLET WITH BELL PEPPERS AND OLIVES
智利黑鳕鱼配彩椒及橄榄

酱汁

橄榄油50克

洋葱50克，切碎

辣椒1个

鱿鱼圈100克

橄榄100克，去核

彩椒汁250毫升

盐适量

黑胡椒适量

For the sauce

50g olive oil

50g onions, chopped

1 chilli

100g calamari rings

100g olives, pitted

250ml bell pepper juice

Salt, to taste

Black pepper, to taste

鳕鱼柳

鳕鱼柳4块（200克/块）

黑醋80克

橄榄油40克

盐适量

黑胡椒适量

应季蔬菜

For the cod fillets

4 cod fillets (200g each)

80g balsamic vinegar

40g olive oil

Salt, to taste

Black pepper, to taste

Seasonal vegetables

酱汁

中火热锅，加入橄榄油和洋葱碎，略炒几分钟后加入辣椒、鱿鱼圈和橄榄。

烹制10分钟后，加入彩椒汁，再煮10分钟，搅拌酱汁直至润滑。用细筛过滤后，用盐、黑胡椒调味，之后保温放置。

Prepare the sauce

Heat a large pot over a medium heat, then add the olive oil and the onions. Cook the onions for a few minutes then add the chilli, the calamari rings, and the olives.

Cook for about 10 minutes and then add the bell pepper juice. Simmer for another 10 minutes and then blend the sauce until smooth. Pass through a fine sieve. Season with salt and black pepper, and keep warm.

鳕 鱼 柳

用黑醋、盐和黑胡椒腌制鳕鱼柳。

在铸铁锅内加入橄榄油，放入鳕鱼柳略煎。将鳕鱼柳放入预热好的烤箱，200℃烤3分钟。

将酱汁点缀在盘子中，将鳕鱼柳放在盘中间，用应季蔬菜做装饰即可。

Prepare the cod fillets

Marinate the cod fillets in the balsamic vinegar, salt, and black pepper.

Heat some olive oil in a cast iron pan and roast the fish for a few minutes. Finish in a 200℃ oven for 3 minutes.

Sauce each plate and place the roasted fish in the middle, and then garnish with seasonal vegetables.