Baked Fish With Slow-Cooked Peppers is a delightful dish that brings together tender fish and vibrant, flavorful peppers. It’s an easy recipe that’s perfect for busy weeknights or special family dinners. You’ll love how the flavors come together!
Why Make This Recipe
This recipe is not only delicious but also healthy! Packed with fresh ingredients, it’s a great way to enjoy fish and veggies in one meal. Plus, the slow-cooked peppers add a unique depth of flavor that takes the dish to the next level. It’s a wonderful way to impress family and friends!
How to Make Baked Fish With Slow-Cooked Peppers
Ingredients:
- 4 boneless (skin-on or skinless) fillets of striped bass or halibut (about 2 pounds)
- Salt and black pepper
- 1/2 teaspoon coriander seeds
- 1/2 teaspoon fennel seeds
- 1 teaspoon lemon zest (from 1 lemon)
- 2 tablespoons extra-virgin olive oil, for greasing the pan
- 3 tablespoons extra-virgin olive oil
- 1 large onion, sliced into ¼-inch-thick half-moons
- 6 bell peppers in a mix of colors, sliced ¼-inch thick
- 4 garlic cloves, minced
- 1/2 teaspoon smoked paprika
- 1/8 teaspoon ground cayenne
- 1 tablespoon chopped Italian parsley
- 1 tablespoon snipped chives
Directions:
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Start by seasoning the fish fillets on both sides with salt and pepper. Use a spice mill or a mortar and pestle to grind the coriander and fennel seeds into a powder. Mix this powder with the lemon zest and rub it on each fillet. You can cook the fish right away or refrigerate it for up to 4 hours. If you refrigerate, let it sit at room temperature before cooking.
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Next, prepare the peppers. Take a Dutch oven or a wide, heavy pot and set it over medium-high heat. Add 3 tablespoons of olive oil. When the oil looks wavy, throw in the sliced onion and season it with salt and pepper. Stir and cook until the onion softens and begins to brown, which takes about 5 minutes. Add the sliced peppers along with a pinch of salt, garlic, smoked paprika, and cayenne. Lower the heat to medium and let it simmer with the lid slightly open. Stir occasionally and cook until the mixture thickens and the peppers are soft, about 15 to 30 minutes. Taste it as you go and adjust the seasoning if needed. Set aside to let the flavors steep. You can even make this part ahead of time if you want!
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To cook the fish, preheat your oven to 375°F (190°C). On the stove, take a large cast-iron pan over medium heat and add 2 tablespoons of olive oil. Swirl it around to coat the bottom. Place the fish fillets in the pan in a single layer and let them cook for 4 to 5 minutes. Carefully flip the fillets with a spatula and then transfer the pan to the oven, uncovered. Bake for 3 to 5 minutes, or until the fish is firm and starts to flake. Before serving, sprinkle with chopped parsley and chives, and serve alongside the peppers.
How to Serve Baked Fish With Slow-Cooked Peppers
This dish is best served warm right out of the oven. You can place the fish on a plate with the slow-cooked peppers on the side. A light salad or some steamed rice can make a perfect addition to the meal.
How to Store Baked Fish With Slow-Cooked Peppers
If you have leftovers, store them in an airtight container in the fridge. It’s best to eat them within 2 to 3 days for the best taste and freshness.
Tips to Make Baked Fish With Slow-Cooked Peppers
- Make sure to season your fish well to enhance the flavor.
- Let the peppers simmer longer if you like them softer.
- If you can, marinate the fish longer for even more flavor!
Variation
Feel free to use other types of fish like cod or salmon if you want a different taste. You can also add different veggies to the pepper mix, such as zucchini or eggplant!
FAQs
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Can I use frozen fish?
Yes! Just thaw the fish in the fridge overnight before cooking for best results. -
How do I know when the fish is done?
The fish should be firm and flake easily with a fork when it’s fully cooked. -
Can I reuse the pepper mixture?
Yes! If you have leftovers, you can put them on sandwiches or salads for an added flavor boost.
