Best Fish With Bell Peppers And Onions Recipes

SKILLET COD WITH TOMATOES, ONIONS, AND PEPPERS

Steps:

• Drizzle olive oil over the fish and season with salt, pepper, oregano, and chili powder.
• Heat a large skillet with some olive oil and cook the onions, peppers, and mushrooms for 4-5 minutes.
• Stir in the garlic, season with salt and pepper and cook until fragrant (about 10 seconds)
• Add the white wine and let the wine reduce by half.
• Add the diced tomatoes, brown sugar, bay leaves, and season with salt and pepper.
• Place the seasoned fish in the skillet and spoon the sauce over the fish.
• Stir in the capers, cover and cook over medium heat for 12-15 minutes or until the fish is fully cooked through.
• Serve with lime wedges and white rice if desired and enjoy!

SHEET-PAN ROASTED FISH WITH SWEET PEPPERS

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.

FISH STEAKS BRAISED WITH BELL PEPPERS, OLIVES, AND LEMONS

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

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.

FISH WITH BELL PEPPERS

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.

SKILLET TOMATO-BRAISED COD WITH BELL PEPPERS AND OUZO

Steps:

• Combine olive oil, onion, and bell peppers in a large skillet over medium heat. Cook gently until softened, stirring occasionally, 5 to 10 minutes. Pour in ouzo and simmer for 2 to 3 minutes, allowing alcohol to evaporate. Add plum tomatoes and lightly crush with the back of a spoon until broken apart. Add water and mint, then season with salt and pepper. Simmer gently until sauce is thickened, about 10 minutes.
• Increase heat to medium-high. Nestle cod fillets in the sauce and spoon some sauce over top. Cook, turning once halfway through, until fish flakes easily with a fork, 8 to 10 minutes.