Fish Fillets in Red Pepper Sauce
Transform your dinner routine with these vibrant and flavorful Fish Fillets in Red Pepper Sauce! This recipe combines tender white fish fillets—like cod, tilapia, or haddock—with a smoky and slightly tangy roasted red pepper sauce that's irresistibly creamy and packed with depth. The sauce features charred red bell peppers, caramelized onions, garlic, tomato paste, and a hint of smoked paprika, all blended to silky perfection. A splash of fresh lemon juice adds a zesty brightness that complements the rich flavors. Gently simmered in the sauce until flaky and tender, the fish absorbs the bold, savory notes of the dish. Ready in just 40 minutes, this one-pan recipe is ideal for busy weeknights or impressive yet effortless entertaining. Serve this delicious meal with rice, quinoa, or crusty bread to soak up every last drop of the luscious sauce! Perfect for seafood lovers seeking next-level recipes with simple, fresh ingredients.
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Recipe Information
Ingredients
- 4 pieces White fish fillets (such as cod, tilapia, or haddock)
- 2 large Red bell peppers
- 1 medium Onion
- 3 pieces Garlic cloves
- 3 tablespoons Olive oil
- 2 tablespoons Tomato paste
- 1 cup Vegetable or fish stock
- 1 teaspoon Smoked paprika
- 2 tablespoons Lemon juice
- 2 tablespoons Fresh parsley
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 400°F (200°C).
Wash the red bell peppers, cut them in half, and remove the seeds and membranes. Place them on a baking sheet lined with parchment paper, skin-side up.
Roast the red bell peppers in the preheated oven for 15–20 minutes, or until the skins are charred and blistered. Remove them from the oven, place them in a bowl, and cover with plastic wrap to steam for 10 minutes. Peel off the skins and set the peppers aside.
While the peppers roast, season the fish fillets with salt and black pepper on both sides and set aside.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté for 5–7 minutes, until softened and translucent. Stir in the minced garlic and cook for 1 minute.
Add the tomato paste, smoked paprika, and roasted red peppers to the skillet. Stir to combine and cook for 2 minutes.
Pour in the vegetable or fish stock and bring the mixture to a gentle simmer. Let it cook for 5 minutes to develop the flavors.
Using an immersion blender (or transferring the mixture to a countertop blender), blend the sauce until smooth. Return the sauce to the skillet and stir in the lemon juice. Season with salt and black pepper to taste.
In the same skillet with the sauce, gently nestle the fish fillets into the sauce. Cover the skillet and cook over medium-low heat for 8–10 minutes, or until the fish is opaque and flakes easily with a fork.
Garnish the dish with freshly chopped parsley and serve warm with your choice of side, such as rice, quinoa, or crusty bread.
Nutrition Facts
Calories |
169 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.8 g | 2% | |
| Saturated Fat | 0.3 g | 1% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 321 mg | 14% | |
| Total Carbohydrate | 13.0 g | 5% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 7.1 g | ||
| Protein | 26.0 g | 52% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 54 mg | 4% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 731 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
