Peel and chop the garlic into small pieces and set aside.
Place the salt cod in cold water to desalt it; change the water a couple of times and then dry the cod with kitchen roll and remove the skin. Crumble it and put a bit of olive oil on it. Add salt if needed.
At the barbecue:
Prepare the barbecue for direct heat – approx. 260°C. If using a charcoal barbecue, you need around half a chimney starter of lit briquettes.
Grill the peppers under lid for 12 minutes. Turn them once in a while so they cook on all sides.
Once grilled, allow the peppers to cool and peel. Cut it in slices; do not discard the liquid they release.
Mix the peppers with the garlic and the cod in a bowl and add a bit more olive oil when plating the dish.
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