Grilled soil and red bell pepper salsa

Grilled sunflower and red bell pepper salsa

Ingredients

• 4 servings
• 8 sol fillets
• 4 tablespoons flour
• 2 red peppers, finely diced
• 1 clove garlic, minced
• ¼ cup olive oil
• 2 tablespoons unsalted butter
• ½ cup chopped flat-leaf parsley
• ¼ cup crushed roasted almonds
• 1 grey shallot, finely chopped
• 2 tablespoons capers
• 2 tablespoons olive slices
• Greek yogurt
• 4 portions cooked white rice
• Salt and pepper to taste

Preparation

1. In a bowl, combine the diced bell bell pepper, garlic, parsley, shallot, capers, olive slices, vinegar and ¾ of the olive oil. Season with salt and pepper as required.
2. Season the ground fillets, then dredge in flour.
3. In a hot pan with the butter and remaining olive oil, sear the ground fillets in the pan for 2 min on each side.
4. Garnish the plates with rice, a drizzle of Greek yogurt, place the ground fillets on top and cover with the red bell pepper salsa.
5. Serve.