Baked Fish With Slow-Cooked Peppers
A delightful dish that combines tender fish with vibrant, flavorful slow-cooked peppers, perfect for busy weeknights or special family dinners.
Ingredients
For the Fish
- 4 fillets boneless (skin-on or skinless) fillets of striped bass or halibut (about 2 pounds)
- Salt and black pepper To taste
- 1/2 teaspoon coriander seeds Ground
- 1/2 teaspoon fennel seeds Ground
- 1 teaspoon lemon zest (from 1 lemon)
- 2 tablespoons extra-virgin olive oil (for greasing the pan)
- 3 tablespoons extra-virgin olive oil
For the Peppers
- 1 large onion, sliced into ¼-inch-thick half-moons
- 6 pieces bell peppers in a mix of colors, sliced ¼-inch thick
- 4 cloves garlic, minced
- 1/2 teaspoon smoked paprika
- 1/8 teaspoon ground cayenne
- 1 tablespoon chopped Italian parsley For garnishing
- 1 tablespoon snipped chives For garnishing
Instructions
Preparation of Fish
- Season the fish fillets on both sides with salt and pepper.
- Grind the coriander and fennel seeds into a powder and mix it with the lemon zest, then rub it on each fillet.
- You can cook the fish right away or refrigerate for up to 4 hours. If refrigerating, let it sit at room temperature before cooking.
Preparation of Peppers
- Heat a Dutch oven or a wide, heavy pot over medium-high heat and add 3 tablespoons of olive oil.
- Add the sliced onion and season it with salt and pepper. Cook until the onion softens and begins to brown, about 5 minutes.
- Add the sliced peppers, a pinch of salt, garlic, smoked paprika, and cayenne. Lower the heat to medium and let it simmer with the lid slightly open for 15 to 30 minutes, stirring occasionally.
- Taste and adjust the seasoning if needed. Set aside.
Cooking the Fish
- Preheat the oven to 375°F (190°C).
- In a large cast-iron pan over medium heat, add 2 tablespoons of olive oil and swirl it to coat the bottom.
- Place the fish fillets in the pan in a single layer and cook for 4 to 5 minutes.
- Carefully flip the fillets with a spatula, then transfer the pan to the oven, uncovered.
- Bake for 3 to 5 minutes, or until the fish is firm and starts to flake.
- Sprinkle with chopped parsley and chives before serving alongside the peppers.
Notes
Best served warm right out of the oven, optionally with a light salad or steamed rice. Store leftovers in an airtight container in the fridge for up to 3 days.