Fish with Roasted Pepper Aioli
Elevate your seafood dinner game with this flavorful Fish with Roasted Pepper Aioli recipe! Perfectly seasoned fish fillets, cooked to tender, flaky perfection, are paired with a rich and creamy roasted red pepper aioli bursting with smoky, garlicky flavors. This dish combines simplicity and sophistication, starting with roasted red bell peppers that blend seamlessly with zesty lemon juice, smoked paprika, and a velvety base of mayonnaise. With a quick 35-minute preparation and cooking time, this recipe is ideal for busy weeknights or an elegant weekend meal. Serve it with a side of roasted vegetables or a crisp green salad, and garnish with fresh parsley for a vibrant, restaurant-worthy presentation. Whether you're using cod, tilapia, or halibut, this recipe ensures a delightful seafood experience packed with flavor and texture.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 4 pieces fish fillets (such as cod, tilapia, or halibut)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
- 0.25 teaspoon garlic powder
- 1 large red bell pepper
- 0.5 cup mayonnaise
- 1 clove garlic
- 1 tablespoon lemon juice
- 0.25 teaspoon smoked paprika
- 2 tablespoons parsley (optional, for garnish)
Instructions
Preheat your oven to 450°F (230°C).
Place the red bell pepper on a baking sheet and roast in the oven for 15-20 minutes, turning occasionally, until the skin is blackened and blistered.
While the pepper roasts, season the fish fillets with salt, black pepper, paprika, and garlic powder. Drizzle with 1 tablespoon of olive oil and set them aside.
Remove the roasted pepper from the oven, place it in a bowl, and cover it with plastic wrap. Let it sit for 10 minutes to steam, which will make peeling the skin easier.
Peel the skin off the roasted pepper, remove the seeds, and dice it into small pieces.
In a blender or food processor, combine the diced roasted pepper, mayonnaise, garlic clove, lemon juice, and smoked paprika. Blend until smooth and creamy to make the roasted pepper aioli. Set aside.
Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the fish fillets and cook for 3-4 minutes on each side, or until the fish is cooked through and flakes easily with a fork.
Transfer the cooked fish to a serving plate. Drizzle the roasted pepper aioli over the top or serve it on the side.
Garnish with freshly chopped parsley, if desired, and serve warm.
Nutrition Facts
Calories |
436 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.2 g | 41% | |
| Saturated Fat | 5.3 g | 27% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 787 mg | 34% | |
| Total Carbohydrate | 3.8 g | 1% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 2.0 g | ||
| Protein | 33.2 g | 66% | |
| Vitamin D | 8.5 mcg | 43% | |
| Calcium | 45 mg | 3% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 628 mg | 13% | |
*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.
