Grilled Eel with Roasted Garlic and Red Pepper

Ingredients

• 1 lb eel fillets
• 1 whole red bell pepper
• 6 whole garlic cloves
• 3 tbsp olive oil
• 1 tbsp lemon juice
• 2 tbsp fresh parsley
• ½ tsp salt
• ¼ tsp black pepper

Instructions

1. 1

   Preheat the oven to 400°F. Place the 1 whole red pepper and 6 garlic cloves on a baking sheet, drizzle with 1 tbsp olive oil, and roast until the pepper skin is charred and garlic is soft, about 25 minutes.

2. 2

   Remove the pepper and garlic from the oven. When cool enough to handle, peel the pepper, remove seeds, and slice into strips. Squeeze the garlic cloves from their skins and set aside.

3. 3

   Pat the 1 lb eel fillets dry with paper towels. Season both sides with the 0.5 tsp salt and 0.25 tsp black pepper.

4. 4

   Heat a grill or grill pan over medium-high heat. Brush the eel with 1 tbsp olive oil and grill for 3-4 minutes per side, until the flesh is opaque and flakes easily with a fork.

5. 5

   In a small bowl, whisk the remaining 1 tbsp olive oil with the 1 tbsp lemon juice and 2 tbsp chopped parsley to make a simple vinaigrette.

6. 6

   Arrange the roasted pepper strips and garlic cloves on a platter. Place the grilled eel on top and drizzle with the parsley vinaigrette. Serve warm.

Tools you’ll need

• baking sheet
• grill or grill pan
• small bowl
• tongs

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