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
HERB BAKED FISH WITH RAINBOW BELL PEPPERS
Flavorful, flaky baked white fish made with bell peppers and fresh herbs. An impressive yet simple dish with just 10 ingredients required.
Provided by Minimalist Baker
Categories Entree
Time 40m
Number Of Ingredients 16
Steps:
- Preheat oven to 375 degrees F (190C) and set out a 9x13 (or similarly sized) baking dish.
- Add fish to a shallow dish or plate, drizzle with oil, and sprinkle with salt, pepper, herbs, and lime juice. Toss to coat and set in the fridge to marinate.
- Heat a large pot or dutch oven over medium-high heat. Once hot, add oil, onion, tomatoes, garlic, and bell peppers. Season with salt and pepper and stir to coat.
- Sauté, stirring frequently, for 8-10 minutes, occasionally covering to allow the peppers to soften. Stop when the peppers are tender but not yet mushy. Set aside.
- Heat a large skillet (cast iron is best) over medium-high heat. Once hot, add fish. Cook for 2 minutes, then carefully flip and cook for 2 minutes more. You aren't looking for the fish to be completely done - just seared on the outside.
- Transfer fish to your 9x13 (or similarly sized) baking dish. Top with sautéed peppers, tomatoes, and onion and spread the veggies to achieve an even layer.
- Cover with foil and bake for 8-10 minutes, then remove foil and bake for 3-5 minutes more to allow the top to get slightly browned.
- Remove from oven and enjoy. Delicious on its own, or served with Green Rice, Green Cauliflower Rice, cauliflower rice, brown rice, or white rice.
- Store leftovers in the refrigerator up to 2-3 days. Or add to freezer-safe tupperware and freeze up to 1 month (though best when fresh). Reheat in the oven or microwave until warm.
Nutrition Facts : ServingSize 1 servings, Calories 180 kcal, Carbohydrate 9 g, Protein 18.4 g, Fat 7.7 g, SaturatedFat 0.9 g, Sodium 828 mg, Fiber 2.7 g, Sugar 4.9 g
FISH WITH BELL PEPPERS
A long time ago I was flipping through one of my mother's cookbooks, which happened to be from weight watcher's. I found this dish and find it very easy to make and is healthy for you. I have used several types of fish and it always tastes good. I hope you enjoy it.
Provided by Faith77
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- If fish are large, cut into 4 servings.
- Heat oil in 10-inch non-stick skillet.
- Layer onion and bell peppers in skillet.
- Sprinkle with half of thyme and pepper.
- Place fish over bell peppers and sprinkle with remaining spice.
- cover and cook over low heat for 15 minutes.
- Uncover and cook until fish flakes easily with fork, 10 to 15 minutes longer.
FOIL-PACKET STRIPED BASS WITH PEPPERS AND TOMATOES
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat a grill to medium high. Combine the bell peppers, red onion, chile pepper, thyme sprigs and cherry tomatoes in a bowl; toss with 3 tablespoons olive oil and 1/2 teaspoon salt.
- Lay out four 20-inch-long sheets of heavy-duty aluminum foil. Top each sheet with a pile of vegetables, then add 2 tablespoons vinegar to each.
- Place a fish fillet on top of each pile of vegetables; drizzle each with 1/2 tablespoon olive oil and season generously with salt. Bring the two short ends of the foil together and fold twice to seal; fold in the sides to form a packet.
- Grill the foil packets, moving them around as needed for even cooking, until the fish is cooked through, 10 to 12 minutes.
GEFILTE FISH WITH PEPPERS AND OLIVES
Provided by Michael Solomonov
Categories main-dish
Time 1h45m
Yield serves 8 as an appetizer
Number Of Ingredients 33
Steps:
- Preheat the oven to 300 degrees F.
- For the pickled carrots: Heat the vinegar, sugar, salt and 1 cup water in a small saucepan over high heat and bring to a boil. Place the sliced carrots in a large mason jar. Pour the hot pickling liquid over the carrots and let cool. Refrigerate, covered, at least 30 minutes and up to 10 days.
- For the red pepper stew: Warm the olive oil in a large Dutch oven over medium heat. Add the peppers, tomatoes, onions and salt and cook until the vegetables are softened, about 15 minutes. Add the tomato paste and continue to cook for 3 to 4 minutes, stirring frequently. Add the sweet paprika, hot paprika, 2 cups water, sugar and red wine vinegar. Bring to a boil, then turn off the heat and let cool 5 minutes.
- For the gefilte fish: Heat a splash of olive oil in a large skillet over medium heat. Saute the celery, onions and peppers with the salt until the vegetables are slightly softened and translucent, about 5 minutes. Transfer the vegetables to a large bowl, stir in the white pepper and let cool to room temperature, about 10 minutes.
- Meanwhile, pulse the bass in a food processor three to six times until it is coarsely chopped. Add the fish to the bowl with the vegetables and mix together by hand to incorporate. Add the matzo meal, dill, parsley and eggs and mix to combine.
- Add two large spoonfuls of the red pepper stew to the bottom of a baking dish to keep the fish from sticking. Using wet hands, form the fish mixture into about sixteen 2-ounce patties that are about 2 inches in diameter and place them in the baking dish. Spoon the red pepper stew over the gefilte fish, then sprinkle the chopped olives over top. Bake until the fish is cooked through, about 30 minutes.
- Serve the gefilte fish at room temperature. Garnish with the pickled carrots, a squeeze of fresh lemon juice, olive oil, fresh dill and cilantro and the espelette pepper.
MIDDLE EASTERN FISH OR SALMON WITH PEPPERS AND TOMATOES
This dish always comes out delicious, even with changes to the ingredients. I have made it with salmon, halibut, red snapper, swordfish and tilapia. You can control the heat by the amount of hot pepper you use. If you don't have a jalapeno on hand, substitute 1/4 tsp cayenne pepper ( I usually use both in this recipe). If you don't have za'atar spice blend, use 1/4 tsp thyme, 1/4 tsp marjoram, 1/4 tsp oregano, 1/2 tsp roasted sesame seeds and 1 tsp sumac for this recipe. This looks as good as it tastes!
Provided by Pesto lover
Categories < 60 Mins
Time 40m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350°F.
- In large saute pan or skillet, saute the onions, red bell peppers, green bell peppers and jalapeno in olive oil for about 5 minutes on med heat. Don't let them color.
- Add garlic, stir and cook 1 minute.
- Add tomatoes, broken up by hand, with all the juice from the can. Add 1/2 cup water.
- Add everything else except the fish. Stir and cook for about 2 minutes. Taste and correct seasoning if necessary.
- Put 1/3 of the tomato mixture in a 9x13 roasting dish (Spray with non-stick spray first).
- Arrange fish on tomato mixture.
- Spread the rest of the hot tomato mixture over the fish.
- Bake until fish is just done, about 10-15 minutes, depending upon the thickness of your fish - check it after 5 minutes or so to see how it's doing.
Nutrition Facts : Calories 79, Fat 3.9, SaturatedFat 0.6, Sodium 299.2, Carbohydrate 11, Fiber 3.1, Sugar 6.1, Protein 1.9
BELL PEPPER, CHICKPEA, & FISH TAGINE
I combined 2 recipes to come up with this one. Other fish can be substituted for salmon, such as monk, sole, tilapa. Adjust cook time for the change.
Provided by FDADELKARIM
Categories One Dish Meal
Time 1h25m
Yield 2-3 serving(s)
Number Of Ingredients 21
Steps:
- Pour both oils into a warm tagine. Saute the onion & peppers over medium heat until semi-soft.
- Meanwhile, place the cialntro, parlsey, garlic, & fresh tomato into a food processor. Blend until chunky. Pour the mixture into the tagine, stir then add the canned tomatoes.
- Stir in the spices then the chickpeas. Place the fish on top of the mixture then gently push down into sauce.
- Cover with the lid and cook over medium-low heat for one hour. The tagine is done once the fish is pink (or white) all the way through.
Nutrition Facts : Calories 380.8, Fat 7.9, SaturatedFat 0.9, Sodium 948, Carbohydrate 67.1, Fiber 14.8, Sugar 9.3, Protein 14.2
FISH STEAKS BRAISED WITH BELL PEPPERS, OLIVES, AND LEMONS
Braising is an excellent way to keep fish steaks moist and flavorful.
Provided by Paul Johnson
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Heat 2 tablespoons olive oil in heavy large saucepan over medium-high heat. Add onion and bell pepper. Sauté until onion is translucent, about 12 minutes. Add garlic and stir 1 minute. Add olives, lemons, and wine and bring to boil.
- Meanwhile, heat 2 tablespoons olive oil in heavy large skillet over high heat. Sprinkle fish steaks with salt and pepper. Add to skillet and sauté until first side browns, about 2 minutes.
- Turn fish over. Add bell pepper mixture and juices; add parsley. Reduce heat to medium; simmer uncovered until fish is just opaque in center, about 5 minutes. Season with salt and pepper.
- Divide fish and sauce among shallow bowls; drizzle with extra-virgin olive oil.
SPICY CATFISH WITH BELL PEPPERS AND ONIONS
Yield Serves 2; can be doubled
Number Of Ingredients 8
Steps:
- Season fish with salt and pepper. Dust lightly with flour. Heat 2 tablespoons oil in heavy medium skillet over medium-high heat. Add fish to skillet. Cook until golden brown and just opaque in center, about 4 minutes per side. Transfer fish to plates. Add 1/2 tablespoon oil, onion and bell peppers to same skillet. Sauté until crisp-tender, about 4 minutes. Add vinegar and jalapeño. Stir 1 minute. Season mixture with salt and pepper. Spoon over fish.
CREAMY FISH CHOWDER WITH RED BELL PEPPERS
You can use almost any fresh or frozen fin fish for this tasty chowder. The pronounced flavors of the vegetables are tempered by the addition of cream at the end of the cooking. If using frozen fish, it is not necessary to thaw completely before adding to soup. Thaw only long enough to be able to cut into cubes and add 5 minutes to cooking time. Great served with hot garlic bread and a chilled Chardonnay.
Provided by Golden Sunflower
Categories Chowders
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cut fish into 1 inch cubes. Set aside.
- Heat butter in large heavy soup pan. Add tomatoes, onions and pepper. cover and simmer 5 minutes over medium to low heat.
- Add fish, wine or water, salt and thyme. Simmer 10 minutes.
- Stir in the paprika and whipping cream. (I add a few drops of hot sauce, too).
- Heat to boiling. Taste and add fresh lemon juice.
- Enjoy!
Nutrition Facts : Calories 482.9, Fat 32.4, SaturatedFat 19.6, Cholesterol 158.9, Sodium 767.2, Carbohydrate 14.5, Fiber 2.7, Sugar 6.7, Protein 24.4
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