Best Fish Fillets In Red Pepper Sauce Recipes

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BAKED COD IN ROASTED RED PEPPER SAUCE



Baked Cod in Roasted Red Pepper Sauce image

A healthy baked cod recipe made in a creamy roasted red pepper sauce. This Whole30 dish is great served over cauliflower rice or zoodles, but just as delicious if you opt for rice or quinoa.

Provided by Michelle Miller

Categories     Main Course

Number Of Ingredients 11

4 cod fillets (4-5 ounces each)
1 tablespoon olive oil
salt and pepper (to taste)
3 red peppers (halved and seeded)
1/4 cup olive oil (divided)
1/3 cup almond milk
1/4 cup parsley (or fresh basil)
1 1/2 tablespoons lemon juice
1 clove garlic (minced)
3/4 teaspoon salt
1/4 teaspoon cayenne

Steps:

  • Add peppers to a baking tray, skin side up, and drizzle with 1 tablespoon of olive oil.
  • Bake in the Sharp Superheated Steam Countertop Oven on Broil/Grill on 485º F for 20 minutes. If baking in a conventional oven, preheat the oven on broil, and place a rack in the middle of the oven. Bake peppers for 26-28 minutes, until the tops are charred.
  • Once peppers have cooled, pull the charred skin off the peppers.
  • Add the peppers and the rest of the sauce ingredients to a blender. Process until a creamy smooth sauce is formed.
  • Pour sauce in a baking dish.
  • Drizzle cod fillets with olive oil, and season to taste with salt and pepper. Add cod fillets to the baking dish filled with red pepper sauce.
  • Bake in the Sharp Superheated Steam Countertop Oven on Broil/Grill on 485º F for 18 minutes.
  • If baking in a conventional oven, preheat oven to Broil, and bake on the middle rack for 25 minutes.

Nutrition Facts : Calories 285 kcal, Carbohydrate 6 g, Protein 21 g, Fat 18 g, SaturatedFat 2 g, Sodium 469 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving

COD IN SWEET AND SOUR PEPPER SAUCE



Cod in Sweet and Sour Pepper Sauce image

Vinegary sauce in which fish is marinated after cooking is sometimes referred to as escabeche. This one is inspired by a recipe in Yotam Ottolenghi's cookbook "Jerusalem." It is at once a sauce and vegetable side dish. Instead of frying the fish like Ottolenghi does, I oven-steam it, then bury it in the sauce.

Provided by Martha Rose Shulman

Categories     dinner, main course

Time 40m

Yield Serves 4

Number Of Ingredients 12

1 1/2 pounds Alaskan cod fillets
Salt and freshly ground pepper to taste
2 tablespoons extra virgin olive oil
1 large onion, halved and sliced across the grain
1 tablespoon coriander seeds
2 large red bell peppers, or 1 red pepper and 1 yellow pepper, sliced
2 garlic cloves, minced
2 teaspoons curry powder (optional)
1 14-ounce can chopped tomatoes
2 tablespoons mild honey, such as clover
4 tablespoons sherry vinegar or cider vinegar
2 bay leaves

Steps:

  • Preheat the oven to 300 degrees. Line a sheet pan with foil and oil the foil. Season the fish fillets with salt and pepper and lay on the foil. Leave at room temperature while you make the sauce.
  • Heat the oil in a large skillet or casserole over medium heat and add the onion and coriander seeds. Cook, stirring often, until the onion is tender, about 5 minutes, and add the bell peppers and a generous pinch of salt. Cook, stirring often, until the peppers and onions are soft, another 8 to 10 minutes. Stir in the garlic and curry powder, if using, and stir together for a minute, until fragrant. Add the tomatoes and bay leaves and cook, stirring often, until the tomatoes cook down slightly, about 8 minutes. Stir in the honey and vinegar, salt to taste and black pepper, and simmer 5 minutes.
  • Meanwhile, place a pan of just boiled water on the floor of your oven and place the baking sheet with the fish in the oven on the middle rack. Bake 10 to 15 minutes, until the fish is opaque on the surface but still slightly firm in the middle. Remove from the oven and place in the sauce. Spoon sauce over the top so that the fish is surrounded by it. Simmer for 5 minutes, until the fish is cooked through and can be pulled apart with a fork. Remove from the heat and serve, or even better, chill overnight, then gently reheat the next day.

Nutrition Facts : @context http, Calories 313, UnsaturatedFat 7 grams, Carbohydrate 26 grams, Fat 9 grams, Fiber 6 grams, Protein 33 grams, SaturatedFat 1 gram, Sodium 1097 milligrams, Sugar 16 grams

POACHED FISH IN RED PEPPER SAUCE



Poached Fish in Red Pepper Sauce image

Any white fish fillets will do for this simple recipe. Good served with basmati and wild rice and green beans.

Provided by English_Rose

Categories     European

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7

1 tablespoon olive oil
1 medium onion, finely chopped
1 red pepper, finely chopped
14 ounces chopped tomatoes
1 tablespoon red wine vinegar
4 (4 ounce) white fish fillets, cut into chunks
2 tablespoons cilantro, finely chopped

Steps:

  • Heat the olive oil in a large, deep frying pan. Add the onion and fry over a medium heat for 5-10min until softened. Add the pepper and fry for a further 2-3min.
  • Stir in the tomatoes and vinegar, bring to the boil and cook for 1-2min, then add the fish and poach gently for 10min, adding a splash of water if the sauce becomes too thick. Stir through the cilantro, season with salt and pepper and serve.

Nutrition Facts : Calories 169.9, Fat 5.2, SaturatedFat 0.8, Cholesterol 76.6, Sodium 89, Carbohydrate 8.5, Fiber 2.2, Sugar 5, Protein 22.4

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