Roasted Fish With Sweet Peppers Recipes

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SHEET-PAN ROASTED FISH WITH SWEET PEPPERS SHEET-PAN

Categories     Fish

Number Of Ingredients 9



Sheet-Pan Roasted Fish With Sweet Peppers Sheet-Pan image

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.

1 bunch small bunch lemon thyme or regular thyme
1/12 pounds hake fillets
1 pinches Fine sea salt and black pepper
3 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

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



Cod with Sweet Peppers image

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

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

FISH FILLETS WITH ROASTED RED PEPPER MAYONNAISE

Accent tender tilapia with a pretty mayonnaise dressing made with jarred roasted bell peppers, cumin, and garlic.

Provided by By Betty Crocker Kitchens

Categories     Entree

Yield 4

Number Of Ingredients 9



Fish Fillets with Roasted Red Pepper Mayonnaise image

Steps:

  • Heat oven to 400°F. Using about 1/4 of the butter, lightly grease shallow baking pan. Arrange tilapia fillets in buttered pan. Brush fish with remaining butter; sprinkle with salt, pepper and paprika.
  • Bake at 400°F. for 15 to 20 minutes or until fish flakes easily with fork.
  • Meanwhile, in small bowl, combine all remaining ingredients; blend well. Serve fish with mayonnaise mixture.

Nutrition Facts : Calories 285, Carbohydrate 5 g, Cholesterol 110 mg, Fat 2 1/2, Fiber 0 g, Protein 32 g, SaturatedFat 4 g, ServingSize 1/4 of Recipe, Sodium 490 mg, Sugar 4 g

1 tablespoon butter
1 1/2 to 2 lb. tilapia fillets
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika
1/2 cup light mayonnaise
1/4 cup chopped roasted red bell peppers (from a jar)
1/4 teaspoon cumin
1 garlic clove, minced

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