Cod with thyme-seasoned pepper salad
200 g cod loin slices
1 onion, minced
2 garlic cloves, thinly sliced
2 medium red peppers
100 g red Piquillo peppers
2 sprigs fresh thyme
1. Preheat oven to 200ºC and roast the peppers for 45 minutes. Peel, deseed and cut into small pieces. Cut the Piquillo peppers in long strips.
2. Heat olive oil in a pan and sauté the minced onion until translucent. Add the sliced garlic, peppers and thyme and sauté for two minutes. Let cool.
3. Serve the cod slices with the pepper salad and garnish with sprouts.