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Rice is my favorite, I've said here a few times. But the cod . . not far behind. I like cooking in a thousand ways. But this is very simple, soft and light. Grilled cod with roasted peppers. 1. Preferably the day before or the morning, roasted peppers. To do so, coupons for dove body wash and cut in half crosswise (for the longest side of the pepper). Meanwhile, preheat oven to 200 º C. Remove seeds and inner white strips. Prepare a baking tray. Place the halves supported by the cut to become more stable. Sprinkle with olive oil. Roast in the oven for 20 minutes at 200 º C, until the pepper is soft. After the time out of the oven. Before they cool, using pliers to avoid burning, remove the skin from the peppers. Let cool and reserve. 2. Because when you cook the cod, rinse first of all the fish and place on paper towels to absorb all the water. 13. Let the cod is cooked first on one side, about 5 minutes. After turning. Ready when you release the water that is inside and browned. I do similar but faster: I open a can of pepper grandmother (my beloved grandmother still handle the peppers "the fire" and dull to my delight), and echo ajito beak a whole pot to simmer. While the grilled cod and when everything is ready, and the little water has become creamy peppers to eat . . !. Grandma quieeeroo you!. Me too me crazy cod, it is so versatile . . of course I have a cookbook cod only is the rod . . . . . .
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