Roasted Fish With Sweet Peppers Recipes

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ROASTED FISH WITH SWEET PEPPERS



Roasted Fish with Sweet Peppers image

Dinner can't get any easier than roasting a fish of your choice and adding fresh vegetables and seasonings with it. The sweet roasted bell peppers will complement the garlicky flavors from the flaky fish.This recipe is by Melissa Clark and was originally published in the Chicago Tribune.

Categories     Entrees

Time 39m59S

Yield 4

Number Of Ingredients 9

1 small bunch lemon thyme or regular thyme
1 1/2 pound hake fillets
fine sea salt and black pepper
3 large bell peppers, preferably 1 red, 1 orange and 1 yellow, thinly sliced
4 1/2 tablespoon extra-virgin olive oil, plus more for drizzling
1/4 cup pitted, sliced black or green olives, or a combination
1 teaspoon sherry vinegar, plus more to taste
1 garlic clove, grated
1 cup loosely packed italian parsley leaves, chopped

Steps:

  • Heat oven to 400 degrees Fahrenheit.
  • Pull 1 tablespoon thyme leaves off the bunch and finely chop.
  • Season fish all over with a large pinch or two of salt and pepper and rub with chopped thyme leaves.
  • Let rest at room temperature while you prepare peppers.
  • Spread peppers on a rimmed sheet pan, and toss with 1 1/2 tablespoons oil, 1/2 teaspoon salt and the black pepper to taste.
  • Top peppers with the remaining thyme sprigs.
  • Roast, tossing occasionally, until peppers are softened and golden at the edges, 15 to 20 minutes.
  • Increase oven temperature to 500 degrees Fahrenheit.
  • Push peppers to the edges of the pan, clearing a space in the center.
  • Lay fish out on that empty space and drizzle with oil.
  • Scatter olives over the top of fish and peppers.
  • Roast until fish turns opaque and is just cooked through, 6 to 10 minutes.
  • Meanwhile, make a vinaigrette by combining vinegar, garlic and a pinch of salt in a bowl.
  • Whisk in remaining 3 tablespoons olive oil, then whisk in parsley.
  • Taste and add more salt or vinegar, or both, if needed.
  • Serve fish and peppers drizzled with vinaigrette.

Nutrition Facts : ServingSize 1 serving, Calories 343 calories, Sugar 9 g, Fat 18 g, Carbohydrate 14 g, Cholesterol 73 mg, Fiber 4 g, Protein 32 g, SaturatedFat 3 g, Sodium 725 mg

SHEET-PAN ROASTED FISH WITH SWEET PEPPERS



Sheet-Pan Roasted Fish With Sweet Peppers image

Quick to make and very pretty to behold, this easy weeknight dish has more verve than most. The roasted bell peppers turn sweet and golden, while olives add a salty note that goes nicely with the mild, flaky fish and a garlicky parsley dressing. If you can't find hake, cod or flounder make fine substitutes, though you may have to adjust the roasting time. The thicker the fillets, the longer they will take to cook.

Provided by Melissa Clark

Categories     weekday, main course

Time 40m

Yield 3 to 4 servings

Number Of Ingredients 9

1 small bunch lemon thyme or regular thyme
1 1/2 pounds hake fillets
Fine sea salt and black pepper
3 large bell peppers, preferably 1 red, 1 orange and 1 yellow, thinly sliced
4 1/2 tablespoons extra-virgin olive oil, plus more for drizzling
1/4 cup pitted, sliced black or green olives, or a combination
1 teaspoon sherry vinegar, plus more to taste
1 garlic clove, grated
1 cup loosely packed Italian parsley leaves, chopped

Steps:

  • Heat oven to 400 degrees. Pull 1 tablespoon thyme leaves off the bunch and finely chop.
  • Season fish all over with a large pinch or two of salt and pepper and rub with chopped thyme leaves. Let rest at room temperature while you prepare peppers.
  • Spread peppers on a rimmed sheet pan, and toss with 1 1/2 tablespoons oil, 1/2 teaspoon salt and the black pepper to taste. Top peppers with the remaining thyme sprigs. Roast, tossing occasionally, until peppers are softened and golden at the edges, 15 to 20 minutes.
  • Increase oven temperature to 500 degrees. Push peppers to the edges of the pan, clearing a space in the center. Lay fish out on that empty space and drizzle with oil. Scatter olives over the top of fish and peppers. Roast until fish turns opaque and is just cooked through, 6 to 10 minutes.
  • Meanwhile, make a vinaigrette by combining vinegar, garlic and a pinch of salt in a bowl. Whisk in remaining 3 tablespoons olive oil, then whisk in parsley. Taste and add more salt or vinegar, or both, if needed. Serve fish and peppers drizzled with vinaigrette.

Nutrition Facts : @context http, Calories 208, UnsaturatedFat 2 grams, Carbohydrate 14 grams, Fat 3 grams, Fiber 4 grams, Protein 32 grams, SaturatedFat 0 grams, Sodium 508 milligrams, Sugar 9 grams

SWORDFISH WITH SWEET AND HOT PEPPERS



Swordfish With Sweet and Hot Peppers image

A blissful blend of the reliably sweet (bell peppers, cubanelles, peperoncini) and the reliably fiery (Serranos, chile de arbol, Scotch bonnets) creates blissful balance. Here, the sweet peppers are sautéed slowly with onions to intensify their gentle honeyed character. Half of the hot chiles are left raw, sharp and biting to create as much contrast as possible. Eaten altogether, each bite is both hot and sweet, pungent from a touch of garlic, tart from a squeeze of lemon and faintly saline from the swordfish.

Provided by Melissa Clark

Categories     dinner, weekday, main course

Time 45m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons extra-virgin olive oil
1 small white onion, thinly sliced
4 cups sliced sweet peppers (a mix of bell peppers, cubanelle and others, as many colors as possible)
1 tablespoon chopped fresh oregano
1 1/4 teaspoon salt
1/2 teaspoon black pepper
3 tablespoons unsalted butter
1 1/2 pounds swordfish, skin removed, cut into 1 1/4-inch chunks
2 to 3 fresh chile de arbol or other hot chile peppers, seeded if desired, and thinly sliced
1 garlic clove, minced
Lemon juice, as needed
Chopped cilantro, as needed

Steps:

  • Heat a large skillet over medium heat. Add oil and let warm for 1 minute. Add onion and cook, tossing occasionally, until soft and golden brown, 7 to 10 minutes. Stir in sweet peppers and oregano; cook until very soft, about 10 minutes. Season with ¼ teaspoon each salt and pepper. Scrape vegetables into a bowl.
  • Melt butter in skillet. While butter melts, toss fish with remaining salt and pepper. Add half the chile peppers to skillet and cook until soft, 1 minute. Add garlic to skillet and stir quickly to coat with butter. Add fish and reduce heat to medium-low; cook gently until fish is just opaque, about 5 minutes. Return sweet peppers to pan and toss well. Sprinkle with remaining chile peppers and top with a squeeze of lemon and cilantro.

Nutrition Facts : @context http, Calories 428, UnsaturatedFat 15 grams, Carbohydrate 10 grams, Fat 27 grams, Fiber 3 grams, Protein 35 grams, SaturatedFat 9 grams, Sodium 733 milligrams, Sugar 5 grams, TransFat 0 grams

PAN ROASTED FISH FILLETS WITH SWEET PEPPERS



Pan Roasted Fish Fillets with Sweet Peppers image

A delicious, nutritious and beautiful one pan meal perfect for a weeknight dinner.

Provided by Ingrid DeHart - EatWellEnjoyLife.com

Time 50m

Number Of Ingredients 10

1 bunch fresh thyme
1/2 teaspoon Himalayan sea salt divided
1 garlic clove
2 teaspoons extra virgin oil, plus a little for the fish
Black pepper
3/4 pounds cod or other white fish fillets
3 large bell peppers, preferably 1 red, 1 orange and 1 yellow, thinly sliced
1 1/2 tablespoons extra-virgin olive oil
¼ cup pitted, sliced black or green olives, or use a combination
1 lemon cut into wedges

Steps:

  • Heat oven to 400 degrees. Pull 1 1/2 tablespoons thyme leaves off the bunch.
  • On a cutting board, chop the thyme leaves and garlic together. When they are medium-fine, add 1/4 teaspoon of the salt and start chopping that in. Then, chop in the 2 teaspoons of olive oil until you have a rough paste.
  • Rub the skin side of the fish with a little oil and smear the paste over flesh side of the fish. Sprinkle with pepper.
  • Let rest in the refrigerator while you prepare peppers.
  • Spread peppers on a rimmed sheet pan and toss with 1 1/2 tablespoons oil, 1/4 teaspoon salt and black pepper. Top peppers with 5 or 6 thyme sprigs.
  • Roast, tossing occasionally, until peppers are softened, 15 to 20 minutes.
  • Increase oven temperature to 500 degrees. Push peppers to the edges of the pan, clearing a space in the center. Lay fish out on that empty space.
  • Scatter olives over the top of fish and peppers.
  • Roast until fish turns opaque and is just cooked through, 6 to 10 minutes.
  • Serve fish and peppers drizzled with lemon juice.

Nutrition Facts : Calories 371 calories, Sugar 12.5 g, Sodium 612.1 mg, Fat 18.3 g, SaturatedFat 2.6 g, TransFat 0 g, Carbohydrate 20.7 g, Fiber 7.4 g, Protein 33.2 g, Cholesterol 78.2 mg

ROASTED MARINATED SWEET PEPPERS



Roasted Marinated Sweet Peppers image

Although it's very tempting to buy a pre-jarred marinated pepper, there's nothing that tastes as good as one that you char in your own fireplace, and marinade with carefully-chosen olive oil. Prepared with care, this dish will never disappoint.

Provided by Nancy Silverton

Categories     condiment

Time 1h10m

Yield 8 servings

Number Of Ingredients 8

8 bell peppers, preferably red, orange, or yellow; do not use green
1/2 cup extra-virgin olive oil
1/2 cup balsamic vinegar
4 Salt-packed anchovy filets, rinsed and backbones removed
3 tablespoons salt-packed capers, soaked for 15 minutes, rinsed, drained and finely chopped
1 1/2 teaspoons kosher salt
6 Garlic cloves, large, thinly sliced
25 leaves basil

Steps:

  • Prepare a hot fire in a gas or charcoal grill or preheat a grill pan or heavy-bottomed skillet over high heat. Place the peppers on the grill or in the grill pan or skillet, and cook them, turning frequently, until they are charred on all sides and the flesh is tender, 15 to 20 minutes. (Alternatively, you can cook the peppers over the direct flame of a gas stove.)
  • Place the peppers in a plastic bag or a large bowl. Close the bag or seal the bowl tightly with plastic wrap and set the peppers aside to steam until they are cool enough to handle. Rub off the charred skin, but do not rinse them with water. De-stem and open up the peppers and slide off the core and seeds.
  • Rip the peppers into big strips and layer them in a 1-quart (1L) canning jar. Scatter the garlic slices and basil leaves between each layer and pour some marinade made with the olive oil, vinegar, anchovies, capers and salt on each layer.
  • Set the peppers aside to marinate for at least 20 minutes, or until you are ready to serve them. Store with the jar lid on, refrigerated for up to several days. Bring the peppers to room temperature before serving.

COD WITH SWEET PEPPERS



Cod with Sweet Peppers image

This quick and delicious recipe is a long-time family favorite. I like to use three or four different-colored peppers for an extra-pretty presentation. Then serve with couscous or brown rice to round out the meal. -Judy Grebetz, Racine, Wisconsin.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 13

1 medium onion, halved and sliced
1 cup reduced-sodium chicken broth
1 tablespoon lemon juice
3 garlic cloves, minced
1-1/2 teaspoons dried oregano
1/2 teaspoon grated lemon zest
1/4 teaspoon salt
4 cod fillets (6 ounces each)
3/4 cup julienned green pepper
3/4 cup julienned sweet red pepper
2-1/2 teaspoons cornstarch
1 tablespoon cold water
1 medium lemon, halved and sliced

Steps:

  • In a large nonstick skillet, combine the first 7 ingredients. Bring to a boil. Reduce heat; cover and simmer until onion is tender, 6-8 minutes. , Arrange fish and peppers over onion mixture. Cover and simmer until fish flakes easily with a fork and peppers are tender, 6-9 minutes. Remove fish and vegetables and keep warm. , Combine cornstarch and water until smooth; gradually stir into pan juices. Bring to a boil; cook and stir until thickened, about 2 minutes. Spoon over fish and vegetables. Serve with lemon.

Nutrition Facts : Calories 168 calories, Fat 1g fat (0 saturated fat), Cholesterol 65mg cholesterol, Sodium 398mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 2g fiber), Protein 29g protein. Diabetic Exchanges

ROAST FISH WITH SWEET RELISH



Roast Fish with Sweet Relish image

Make and share this Roast Fish with Sweet Relish recipe from Food.com.

Provided by Gerald Audette

Categories     Canadian

Time 40m

Yield 2 serving(s)

Number Of Ingredients 6

2 white fish fillets
1/4 cup chopped red pepper
1/4 cup chopped green pepper
3 tablespoons lemon juice
1/2 cup sweet green tomato relish
salt and pepper

Steps:

  • Cover bottom of small flat oven dish with lemon juice, then add chopped peppers.
  • Place fillets over peppers and juice.
  • Season with salt and pepper, then cover fish with relish.
  • Cover loosely with tinfoil and bake in 350 degree F oven for 40 to 45 minutes.

Nutrition Facts : Calories 97.1, Fat 1.3, SaturatedFat 0.2, Cholesterol 61.6, Sodium 67.4, Carbohydrate 4, Fiber 0.8, Sugar 1.8, Protein 17.3

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