Fish with roast capsicum and almond relish
Discover a delightful and healthy recipe for Fish with Roast Capsicum and Almond Relish. This dish features succulent white fish topped with a flavorful relish made from roasted red pepper, tomatoes, almonds, fresh parsley, chives, vinegar, and a hint of paprika. Perfect for a nutritious and delicious meal!
- 13 May 2024
- Cook time 35 min
- Prep time 10 min
- 4 Servings
- 10 Ingredients
Fish with roast capsicum and almond relish is a delightful, healthy dish that combines the flavors of roasted red pepper, juicy tomatoes, and nutty almonds to create a delicious accompaniment for delicate white fish. This recipe is perfect for a light dinner or a special occasion meal, offering a harmonious blend of tastes and textures.
Ingredients:
Instructions:
- Place the red pepper on a baking sheet lined with foil. Use the cooking spray oil to lightly coat the red pepper.
- Roast in the oven for about 20-25 minutes, turning occasionally until the skin is charred and blistered.
- Remove from the oven and place in a bowl covered with plastic wrap. Let it steam for about 10 minutes, then peel off the skin and remove the seeds. Chop the roasted pepper finely.
- While the pepper is roasting, blanch the tomatoes to remove the skins. Score an "X" on the bottom of each tomato, place them in boiling water for about 30 seconds, then transfer them to an ice bath. The skins should peel off easily.
- Chop the tomatoes finely.
- In a food processor, combine the chopped roasted pepper, tomatoes, almonds, fresh parsley, chives, vinegar, olive oil, and paprika. Pulse until you have a coarse, relish-like consistency. Season with salt and pepper to taste. Set aside.
- Season the white fish with salt, pepper, and a sprinkle of paprika for extra flavor.
- Heat a large non-stick skillet over medium-high heat. Add a small amount of olive oil if needed.
- Cook the fish for about 3-4 minutes on each side, or until the fish flakes easily with a fork and is opaque throughout.
- Place the cooked fish on a serving plate.
- Spoon the roast capsicum and almond relish over the top or to the side as desired.
- Garnish with additional fresh parsley or chives if desired.
- Serve immediately and enjoy your delightful Fish with Roast Capsicum and Almond Relish!
Tips:
- To ensure the fish is cooked perfectly, use a meat thermometer to check that the internal temperature reaches 145°F (63°C).
- Roast the red pepper over an open flame or under a broiler until the skin is charred for an added smoky flavor.
- For a more intense flavor, let the relish sit for a few hours or overnight to allow the ingredients to meld together.
- Be sure to pat the fish dry with a paper towel before cooking to achieve a nice sear.
- Toast the almonds in a dry skillet over medium heat for a few minutes before chopping to enhance their nuttiness.
By following this recipe, you’ll be treated to a delicious fish dish that’s not only easy to prepare but also packed with vibrant flavors and textures. The roast capsicum and almond relish adds a wonderful burst of taste that complements the white fish perfectly, making it an impressive and satisfying meal.
| Nutrition Facts | |
|---|---|
| Serving Size | 270 grams |
| Energy | |
| Calories 310kcal | 12% |
| Protein | |
| Protein 36g | 24% |
| Carbohydrates | |
| Carbohydrates 7g | 2% |
| Fiber 3.01g | 8% |
| Sugar 3.19g | 3% |
| Fat | |
| Fat 16g | 19% |
| Saturated 2.14g | 7% |
| Cholesterol 100mg | - |
| Vitamins | |
| Vitamin A 160ug | 18% |
| Choline 120mg | 22% |
| Vitamin B1 0.30mg | 25% |
| Vitamin B2 0.37mg | 28% |
| Vitamin B3 6mg | 39% |
| Vitamin B6 0.67mg | 39% |
| Vitamin B9 54ug | 14% |
| Vitamin B12 1.70ug | 71% |
| Vitamin C 40mg | 43% |
| Vitamin E 3.93mg | 26% |
| Vitamin K 36ug | 30% |
| Minerals | |
| Calcium, Ca 90mg | 7% |
| Copper, Cu 0.28mg | 0% |
| Iron, Fe 1.66mg | 15% |
| Magnesium, Mg 100mg | 23% |
| Phosphorus, P 530mg | 43% |
| Potassium, K 850mg | 25% |
| Selenium, Se 22ug | 40% |
| Sodium, Na 90mg | 6% |
| Zinc, Zn 2.24mg | 20% |
| Water | |
| Water 210g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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