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Patagonian Fish with Leek and Red Bell Pepper Sauce
Here is a quick dish to prepare and cook. Full of color and depth of flavor, this naturally, slightly, sweet sauce goes beautifully with the thick white fish.
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| Servings | Prep Time |
| 4people | 20minutes |
| Cook Time |
| 10minutes |
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Ingredients
- 2 bell peppers (capsicums), redroughly chopped
- 1 tomatode-seeded, roughly chopped
- 3tbsp olive oil
- 1clove garlic
- 1tsp paprika, smoked(sweet is also ok)
- 1tsp salt, ground sea
- 1/2tsp black pepper, ground
- 1 leekgreen leaves removed, sliced thinly
- 4 fish portionsthick, white such as rockling or Chilean sea bass
- 2tbsp parsleyflat leafed, roughly chopped
Instructions
- Pre-heat oven to 400 F (200 C)
- In a food processor, blend the red bell peppers, tomato, 2 tablespoons of the olive oil, garlic, paprika, sea salt and pepper. Put aside.
- In a roasting pan or dish, which is both oven-proof and safe to use on your stove-top, heat the remaining olive oil over medium heat. Cook the sliced leeks for 2-3 minutes, stirring gently.
- Add the blended sauce and continue to stir for a further 2 minutes.
- Season the fish fillets and add to the pan. Coat with the sauce.
- Place the pan in the oven for about 8 to 10 minutes. Ensure the fish is cooked through.
- Garnish with parsley. Serve with steamed vegetables such as broccoli and cauliflower and a spinach and rocket salad.
Recipe Notes
https://compassandfork.com/recipe/patagonian-fish-with-leek-and-red-bell-pepper-sauce/
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https://compassandfork.com/recipe/patagonian-fish-with-leek-and-red-bell-pepper-sauce/ |