FISH PEPPER RECIPE RECIPES

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FISH WITH BELL PEPPERS RECIPE - FOOD.COM



Fish With Bell Peppers Recipe - Food.com image

A long time ago I was flipping through one of my mother's cookbooks, which happened to be from weight watcher's. I found this dish and find it very easy to make and is healthy for you. I have used several types of fish and it always tastes good. I hope you enjoy it.

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 4 serving(s)

Number Of Ingredients 6

1 lb lean fish fillet
1 teaspoon olive oil
1 small onion, cut into thin slices
2 bell peppers, cut into julienne strips (red and or or green)
1 teaspoon dried thyme leaves
1/4 teaspoon pepper

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.

Nutrition Facts : Calories 148.4, FatContent 2.2, SaturatedFatContent 0.4, CholesterolContent 62.3, SodiumContent 91, CarbohydrateContent 4.5, FiberContent 1.4, SugarContent 2.2, ProteinContent 26.6

SHEET-PAN ROASTED FISH WITH SWEET PEPPERS RECIPE



Sheet-Pan Roasted Fish With Sweet Peppers Recipe image

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

Total Time 40 minutes

Yield 3 to 4 servings

Number Of Ingredients 9

1 small bunch lemon thyme or regular thyme
1 1/2 pounds hake fillets
Fine sea salt and black pepper
3 large 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

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//schema.org, Calories 208, UnsaturatedFatContent 2 grams, CarbohydrateContent 14 grams, FatContent 3 grams, FiberContent 4 grams, ProteinContent 32 grams, SaturatedFatContent 0 grams, SodiumContent 508 milligrams, SugarContent 9 grams

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