Makes 4 servings
1 large red bell pepper
1 large yellow bell pepper
2 medium Vidalia or other sweet onions, halved, thinly sliced
2 to 3 large cloves garlic, finely chopped
Salt
1½ tablespoons chopped fresh tarragon or ½ teaspoon dried
1 teaspoon chopped fresh thyme or ¼ teaspoon dried
3 to 4 tablespoons olive oil
1¼ to 1½ pounds mild fish fillets, such as wild Alaskan black bass, wild-caught cod, haddock or farm-raised tilapia (see note)
Freshly ground black pepper
2 large ripe tomatoes, cored, thickly sliced
Baby arugula or spinach leaves
¼ cup thinly sliced fresh basil leaves
Fresh lemon juice or sherry vinegar or red wine vinegar
Heat oven to 375 degrees on convection setting or 400 degrees on conventional. Cut the bell peppers in half through the stem; remove core and seeds. Cut into ¼-inch-wide slices. Put in a 13-by-9-inch baking pan. Add onions, garlic, ½ teaspoon salt, tarragon and thyme. Drizzle with 2 tablespoons of the olive oil; toss well to make sure everything is coated with oil. Bake, stirring once or twice, until peppers are tender and onions are turning golden, about 20 minutes. Remove from oven.
Heat broiler to high and position rack so it is about 6 inches below heat source.
Sprinkle fish on all sides with salt and pepper to taste. Lay tomato slices over the vegetable mixture in the pan. Sprinkle with salt and pepper. Top with fish fillets. Drizzle with remaining 1 or 2 tablespoons oil.
Broil 6 inches from heat source until fish almost flakes easily and is just a little golden, 6 to 8 minutes. Let cool to room temperature. (Dish can be covered and refrigerated for up to 2 days; serve chilled or at room temperature.)
To serve, line 4 shallow bowls with arugula or spinach. Use a spatula to transfer a portion of the fish and some of the vegetables to each bowl. Sprinkle generously with basil. Serve with a drizzle of lemon juice or vinegar.
Note: Always thaw frozen fish in the refrigerator; it will take 4 hours or more. Thawed fish fillets will keep refrigerated for 1 or 2 days; set them in a plastic bag over a tray of ice.
PER SERVING: 350 calories, 41 g protein, 16 g carbohydrates, 4 g fiber, 9 g sugar, 15 g fat (3 g saturated), 81 mg cholesterol, 101 mg sodium
August 26, 2020 at 05:24PM
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Recipe: PROVENCAL ROASTED PEPPER AND FISH SALAD - The Columbus Dispatch
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salad
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