Fish with roast capsicum and almond relish
This Fish with Roast Capsicum and Almond Relish combines roasted red pepper, juicy tomatoes, and crunchy almonds, creating a flavorful topping for white fish. It's an ideal option for a light dinner or special occasions, showcasing fresh ingredients and harmonious textures.
Cook time 35 min
Prep time 10 min
Ingredients:
1 red pepper1 short spray cooking spray oil
2 tomatoes
1/3 cup almonds
1 tbsp fresh parsley
1 tbsp chives
1 tsp vinegar
1 tsp olive oil
1 tsp paprika
1.50 lb white fish
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.
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!
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.
Fish with roast capsicum and almond relish FAQ:
Cook the white fish for about 3-4 minutes on each side in a medium-high skillet. The fish is done when it flakes easily with a fork and is opaque throughout.
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or microwave before serving.
Yes, you can substitute the white fish with other varieties like salmon, tilapia, or cod, but adjust the cooking time as needed based on the thickness of the fish.
The red pepper is properly cooked when its skin is charred and blistered. After roasting, let it steam for 10 minutes to help with peeling.
If you have a nut allergy, you can substitute almonds with sunflower seeds or omit them altogether for a nut-free version.
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.
Nutrition per serving
4 ServingsCalories 310kcal
Protein 36g
Carbohydrates 7g
Fiber 3.01g
Sugar 3.19g
Fat 16g
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