Inspired by the tomatoes and peppers from our Chicken Sausage recipe we created this version with fish. To keep it to one pan we cook the fish in the sauce, but you can also pan sear the fish in a separate pan and serve with the peppers and onion mixture.
White Fish with Peppers and Onions
Servings
4 Servings
Ingredients
- 2 tablespoons extra virgin olive oil
- 2 large onions sliced
- 2 red and/or yellow peppers sliced
- 1 tablespoon tomato paste
- ¼ cup red wine vinegar
- ¼ cup sliced green olives optional
- 1 pound white fish fillets
- 1 teaspoon kosher salt divided
- Freshly cracked black pepper
- 1 ½ teaspoons dried Italian seasonings
- 1 teaspoon garlic powder
- ⅛ teaspoon red pepper flakes
Instructions
- Heat evoo in a large saute pan over medium heat, add onions, peppers, ½ teaspoon salt and pepper, and cook until golden, about 10 minutes. Add tomato paste and stir to coat, add vinegar, stir and adjust seasoning to taste. Add olives if using.
- Season fish on both sides with salt and pepper and “nestle” into the sauce. Cover the pan and simmer the mixture until fish is cooked through, about 12 to 15 minutes.
Nutrition
Nutrition Facts
White Fish with Peppers and Onions
Amount per Serving
Calories
359
% Daily Value*
Fat
19
g
29
%
Sodium
900
mg
39
%
Carbohydrates
12
g
4
%
Fiber
3
g
13
%
Protein
35
g
70
%
* Percent Daily Values are based on a 2000 calorie diet.
Sorry that was a mistake should just be sauce.
*Tamar Genger MA, RD | **Director of Digital Media*
Kosher Network International | JamieGeller.com [email protected]
Where are the “stewed tomatoes?” Aside from the tbsp of tomato paste, I don’t see any tomatoes in the ingredients.