PAN ROASTED FISH FILLETS WITH SWEET PEPPERS
A delicious, nutritious and beautiful one pan meal perfect for a weeknight dinner.
Provided by Ingrid DeHart - EatWellEnjoyLife.com
Time 50m
Number Of Ingredients 10
Steps:
- Heat oven to 400 degrees. Pull 1 1/2 tablespoons thyme leaves off the bunch.
- On a cutting board, chop the thyme leaves and garlic together. When they are medium-fine, add 1/4 teaspoon of the salt and start chopping that in. Then, chop in the 2 teaspoons of olive oil until you have a rough paste.
- Rub the skin side of the fish with a little oil and smear the paste over flesh side of the fish. Sprinkle with pepper.
- Let rest in the refrigerator while you prepare peppers.
- Spread peppers on a rimmed sheet pan and toss with 1 1/2 tablespoons oil, 1/4 teaspoon salt and black pepper. Top peppers with 5 or 6 thyme sprigs.
- Roast, tossing occasionally, until peppers are softened, 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.
- Scatter olives over the top of fish and peppers.
- Roast until fish turns opaque and is just cooked through, 6 to 10 minutes.
- Serve fish and peppers drizzled with lemon juice.
Nutrition Facts : Calories 371 calories, Sugar 12.5 g, Sodium 612.1 mg, Fat 18.3 g, SaturatedFat 2.6 g, TransFat 0 g, Carbohydrate 20.7 g, Fiber 7.4 g, Protein 33.2 g, Cholesterol 78.2 mg
ROASTED FISH WITH SWEET PEPPERS
Dinner can't get any easier than roasting a fish of your choice and adding fresh vegetables and seasonings with it. The sweet roasted bell peppers will complement the garlicky flavors from the flaky fish.This recipe is by Melissa Clark and was originally published in the Chicago Tribune.
Categories Entrees
Time 39m59S
Yield 4
Number Of Ingredients 9
Steps:
- Heat oven to 400 degrees Fahrenheit.
- 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 Fahrenheit.
- 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 : ServingSize 1 serving, Calories 343 calories, Sugar 9 g, Fat 18 g, Carbohydrate 14 g, Cholesterol 73 mg, Fiber 4 g, Protein 32 g, SaturatedFat 3 g, Sodium 725 mg
SHEET-PAN ROASTED FISH WITH SWEET PEPPERS SHEET-PAN
Categories Fish
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.
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
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
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
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
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