Makeral with Peppers (4 servings)
1 kg fresh makeral , 1 large pepper, 1 lemon, crushed garlic, parsley, extra vergin olive oil and salt
Clean the makeral and poach in a large pan of water along with the juice of one lemon. Remove fins and lay on serving plate. Roast peppers and remove skins by peeling. Cut peppers into long stripes and add garlic, parsley, olive oil and salt. Lay evenly over fish and refrigerate for one hour before serving.