A delicious snack in the form of small sandwiches with an Italian-inspired paste.
Ingredients
Paste
- Sun-dried tomatoes – 15 pieces
- Red bell pepper – 2 pieces
- Garlic cloves – 2 pieces
- Flounder fillet – 250 g
- Fresh basil – 5 g
- Olive oil – 1 tablespoon
- Black pepper – 1 pinch
- Salt – 1 pinch
Sandwiches
- Baguette – 300 g
- Black olives – 30 g
- Parsley – 5 g
Preparation
Paste Wash the flounder fillet, pat it dry with paper towels, season with salt and pepper. Place it in an ovenproof dish, drizzle with olive oil, and bake for 10-15 minutes in an oven preheated to 180°C (fan-assisted). Remove from the oven, let it cool, then chill in the fridge. Roast the seeded bell peppers along with the garlic in an oven preheated to 220°C (fan-assisted) for about 30 minutes. While still hot, wrap the peppers in aluminum foil, then after a few minutes, unwrap and peel off the skin. Using a blender, blend the roasted peppers, sun-dried tomatoes, roasted garlic (peeled beforehand), a few basil leaves, and olive oil. Season with salt and pepper. Gently flake the chilled flounder with a fork (flounder pieces should be noticeable in the paste) and mix gently with the pepper-tomato paste and the remaining basil leaves cut into strips. Chill the paste in the fridge.
Sandwiches Toast the bread slices in a dry pan, then spread with the paste. Arrange sliced olives and green parsley leaves on top.
