INGREDIENTS:8 red bell peppers 8 green bell peppers 12 Tbsps. olive oil, divided 2 lemons, juiced 8 blue cod fillets Olive oil as needed Salt and pepper to tasteDIRECTIONS:1. For the sauces: place peppers on a grill or under the broiler and roast on all sides until almost completely covered with black blisters. Place under cold water and peel off the blistered skin. Remove stems; open up each pepper and remove the seeds. 2. In a blender or food processor, purée the red peppers with 6 Tbsps. ...
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