ROASTED FISH WITH SWEET PEPPERS
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
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
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
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
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
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
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
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
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
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
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
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
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
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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