Baked Fish in Pepper Sauce
- Gluten free
- Lactose free
- Peanut free
- Low calorie
Ingredients
- 4 hot banana peppers
- 2 red sweet peppers
- 1/4 cup (60 mL) extra-virgin olive oil
- 1 Spanish onion or 2 onions, thinly sliced
- 2 cloves garlic, minced
- 1 tsp (5 mL) ground cumin
- 1/3 cup (75 mL) chopped flat-leaf parsley
- 2 tsp (10 mL) paprika
- 1 tsp (5 mL) dried marjoram or oregano
- 3 tomatoes, peeled, seeded and slivered
- 1/2 cup (125 mL) dry white wine
- 1 tsp (5 mL) (approx) salt
- 1-1/2 lbs (750 g) fish fillets, cut in large chunks if desired
Preparation
Char banana and sweet peppers, whole on grill or in pieces under broiler, until skin is blackened; place in bowl, cover and let cool. Peel and seed; slice thinly.
In large skillet, heat 3 tbsp/45 mL of the oil over medium-high heat; add onion and sauté, lowering heat if onion is browning, until softened, about 10 minutes. Add garlic, cumin and banana and sweet peppers; sauté for 2 minutes. Reserving 1 tbsp/15 mL, add parsley, then paprika and marjoram; sauté for 1 minute. Stir in tomatoes, wine and salt; increase heat to high and cook, stirring, until liquid is evaporated. Stir in 1 cup/250 mL water and bring to boil; reduce heat to low and simmer until thickened, about 20 minutes. (Make ahead: Refrigerate for up to 1 day; bring to simmer before proceeding.)
Scrape pepper mixture into baking dish; add fish. Sprinkle pinch of salt over fish and drizzle with remaining oil. Bake in 425F/220C oven until fish flakes easily, about 20 minutes. Sprinkle with reserved parsley.
Makes 6 servings.
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