White Fish with Marinated Red Peppers
1 red pepper
2 pieces of white fish, weighing about 8 oz each (I used Halibut in the photo)
6 Tbsp Extra virgin olive oil
Fresh curly parsley
Cracked black pepper
Preheat oven to 400F. Heat a skillet pan over medium heat. Clean the red pepper, then slice up (Julienne). Add 3 Tbsp oil into the pan, then add in the pepper and cook for about 6-9 mins, until developing color. Next, turn the heat down to a low simmer, add in 1/4 tsp salt and cover the pan and continue cooking on low for about 15 mins more, until the peppers are very soft.
Wrap each of your white fish in individual parchment, season with salt and drizzle with 1 Tbsp olive oil. Bake for about 11-14 minutes, depending on thickness of fish.
Mince up some fresh parsley. Place a thin bed of cooked red peppers down, and top with the cooked piece of fish, drizzle with remaining olive oil, sprinkle with cracked black pepper and the minced parsley. Serve immediately.
I learned this recipe at a restaurant in Pescara, Italy. “Pescare” means “to fish” in Italian, so you can guess what this town is known for! The white fish the restaurant served was a piece of Cod, caught fresh that morning! Such a simple recipe, no bells or whistles, therefore this requires a really nice hunk of protein since there’s “no hiding”. Serve with a glass of buttery white wine and crusty bread——to sop up the olive oil and savory juices.
In these photos I also show a quick step-by-step way to slice up a red pepper quicker. All you pros already know this technique, but if this is your first time seeing it…it’s great! I learned from a chef in Chicago many years ago.