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
BRAISED FISH, POT-ROAST-STYLE
Provided by Mark Bittman
Categories brunch, dinner, lunch, weekday, main course
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Put the olive oil in a Dutch oven over medium-high heat. When it is hot, sprinkle the fish with salt and pepper, and add it to the pot. Cook, undisturbed, until it is well browned, 5 or 6 minutes. (If you're using halibut fillet, and it has skin, brown the nonskin side.) Transfer it to a plate, browned side up.
- Add the onion, thyme, saffron, carrots, fennel and potatoes; sprinkle with salt and pepper. Cook, stirring occasionally until the onion begins to soften, about 5 minutes. Add the tomato paste and smoked paprika, and cook, stirring, until the tomato paste darkens a bit, 2 or 3 minutes. Add the wine, scraping up any browned bits from the bottom of the pot, and let it bubble away until it almost disappears.
- Add the stock, bring to a boil and let it bubble vigorously until the liquid reduces by about a third, about 10 minutes. Adjust the heat so the mixture simmers; when the vegetables are nearly tender - about 10 minutes later - nestle the fish, browned side up, among the vegetables; keep the browned crust above the liquid. Cook, undisturbed, until the fish and vegetables are tender, 10 to 15 minutes.
- Transfer the fish to a cutting board, and divide the vegetables among shallow bowls. Slice the fish and put it on top of the vegetables. Taste the cooking liquid, and adjust the seasoning; ladle it over all, garnish with the parsley and serve.
Nutrition Facts : @context http, Calories 495, UnsaturatedFat 11 grams, Carbohydrate 40 grams, Fat 15 grams, Fiber 7 grams, Protein 45 grams, SaturatedFat 3 grams, Sodium 1472 milligrams, Sugar 10 grams
CLASSIC NANTUCKET-STYLE GRILLED FISH STEAKS
Provided by Elizabeth Karmel
Categories Fish Quick & Easy Backyard BBQ Mayonnaise Seafood Halibut Tuna Summer Grill/Barbecue Swordfish
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- 1. Build a charcoal fire or preheat a gas grill.
- 2. Coat the steaks on both sides with mayonnaise. Season to taste with salt and pepper.
- 3. Place the fish on the cooking grate over direct medium heat. Cover and cook, turning once halfway through the cooking time, until the fish is opaque but still moist in the center, about 10 minutes.
- 4. When done, let the fish rest for 3 to 5 minutes. Serve with additional salt, pepper, and lemon wedges, if desired.
FISH FILLETS WITH OLIVES AND OREGANO
Categories Fish Olive Sauté Quick & Easy Lemon White Wine Oregano Gourmet
Yield Makes 4 main-course servings
Number Of Ingredients 11
Steps:
- Put oven rack in upper third of oven and preheat oven to 450°F.
- Pat fish dry and sprinkle with salt and pepper. Heat 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sear fillets, skinned sides down, until browned well, 3 to 4 minutes. Transfer, seared sides up, to baking dish (reserve skillet), then top each fillet with a slice of lemon.
- Add wine to skillet and bring to a boil, scraping up any brown bits. Boil 30 seconds, then pour around fish. Scatter olives around fish and bake, uncovered, until fish is just cooked through, 8 to 12 minutes.
- Transfer fish to a platter, then whisk lemon juice, oregano, and remaining 2 tablespoons oil into cooking liquid in baking dish. Season sauce with salt and pepper and spoon over fish.
FISH STEAKS BRAISED WITH BELL PEPPERS, OLIVES, AND LEMONS
Provided by Paul Johnson
Categories Fish Olive Pepper High Fiber Dinner Lemon Halibut Salmon Bell Pepper Healthy Bon Appétit Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
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.
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