Fish in Peperonata Sauce

Prep 5 min
Total 30 min
Ingredients 11
Servings 4

A nice fish fillet paired with peperonata sauce is the perfect excuse to invite friends over for dinner. It’s also an excellent meal option during Holy Week. The combination of the different bell peppers adds a pop of color to your plate. Enjoy this flavorful recipe! MORE + LESS -

Ingredients

red snapper fillets

Salt and pepper, to taste

1/4

cup olive oil + 1 tablespoon for the fish

medium-sized red onion, sliced

garlic cloves, finely chopped

1/2

red, green and yellow bell pepper, cut in slices

1/4

cup white wine

Sugar, to taste

sprig thyme

seedless pear tomatoes, sliced

basil leaves

Directions

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1

Season the fish with salt and pepper, to taste. Pour 1 tablespoon of olive oil in the frying pan and heat it, cooking the fish fillets for about 6-10 minutes per side. Remember, the cook time will vary depending on the cut or thickness of each fillet. Once cooked, cover to keep warm while prepping the sauce.
2

In another large frying pan, heat 1/4 cup oil over medium-high heat. Sautee the onion and garlic for 2 minutes. Incorporate the peppers and cook for 2 minutes, or until tender.
3

Add the wine, sugar, thyme and tomatoes. Cook for 2 more minutes and toss in the basil. Pour the sauce over the hot fish. Let rest for 5 minutes and serve with the side of your choice, such as white rice or tortillas.

Expert Tips

Try adding 1/4 cup tomato sauce to the sauce mix.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

A nice fish fillet paired with peperonata sauce is the perfect excuse to invite friends over for dinner. It’s also an excellent meal option during Holy Week. The combination of the different bell peppers adds a pop of color to your plate. Enjoy this flavorful recipe!