Golden Grouper with Pistachio Crust, Roasted Pepper Sauce, and Warm Potato Capers Salad

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the whole red bell peppers on a tray and roast for 18 to 20 minutes, turning once, until the skins are charred. Remove them, cover for 10 minutes, peel, and reserve the flesh.

2. 2

   While the peppers roast, place the baby potatoes in a pot with water and 4 g (about 3/4 tsp) salt. Bring to a boil and cook for 12 to 15 minutes until tender. Drain and keep warm.

3. 3

   In a processor or by chopping by hand, combine the toasted pistachios, gluten-free breadcrumbs, half of the parsley, the chives, the lemon zest, 1 g (1/4 tsp) smoked paprika, and a pinch of black pepper.

4. 4

   For the sauce, blend the roasted pepper flesh with 2 garlic cloves, the vegetable broth, 1 tbsp lemon juice, 2 tbsp olive oil, the red pepper flakes if using, 1 g (1/4 tsp) salt, and the remaining smoked paprika until smooth.

5. 5

   Heat a small skillet over medium heat and cook the pepper sauce for 3 to 4 minutes, stirring, until slightly thickened. Keep warm.

6. 6

   In a bowl, toss the cooked potatoes with the capers, the remaining garlic finely grated or minced, the rest of the parsley, 1 tbsp lemon juice, 1 tbsp olive oil, and a pinch of black pepper. Adjust salt and keep the salad warm.

7. 7

   Pat the grouper fillets dry with paper towels and season them with the remaining salt and pepper. Heat 2 tbsp olive oil in an oven-safe skillet over medium-high heat. Sear the fish for 1 1/2 to 2 minutes on the first side.

8. 8

   Turn the fillets over. Brush the top of each fillet with Dijon mustard and press the pistachio mixture on top to form an even crust.

9. 9

   Transfer the skillet to the oven and bake the fish at 220 °C / 425 °F for 6 to 8 minutes, until the grouper is just cooked through and the crust is golden.

10. 10

    Serve a base of roasted pepper sauce on each plate, set the pistachio-crusted grouper on top, and finish with the warm potato and caper salad on the side.