Some people find capsicum quite indigestible but it's generally the skin that causes the problems. In this recipe the peppers are roasted with the skin removed. Red peppers are loaded with anticancer properties and this sauce is a dynamite immune booster. The large red chilies have little to no heat - it's the small ones with the bite.
Grill the capsicum and red peppers until they have blackened all over. Once cool enough to touch peel the skin and add to the food processor. Combine with the rest of the ingredients in the food processor until smooth.
Pour the sauce over the fish fillets in an oven proof dish and set aside to marinate for 1 hour, and preheat oven.
Cover the dish with foil and bake in a preheated oven for 20 minutes. Serve with steamed snow peas.
Makes 4 servings
| Prep Time: | 90 mins |
| Cooking Time: | 20 mins |
| Ready in: | 1 hr 50 mins |
Suitable for: |
|
| Dinner | |
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| Nutritional Information - Per Serve | |
| Kj | 633 kj |
| Calories | 151 kcal |
| Fat | 2.5 g |
| Saturated Fat | 0.8 g |
| Total Carbohydrate | 2.1 g |
| Total Protein | 29.4 g |
| Fibre | 0.7 g |
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