Ingredients with Measurements:
- 1 lb charbonet (or any other white fish)
- 2 red bell peppers
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp paprika
- 1 lemon, sliced
- Fresh parsley, chopped
Special Equipment Needed:
- Baking sheet
- Aluminum foil
- Blender or food processor
Step-by-Step Instructions:
1. Preheat the oven to 400°F (200°C).
2. Cut the red bell peppers into quarters and remove the seeds and stems.
3. Place the peppers on a baking sheet lined with aluminum foil.
4. Drizzle 1 tablespoon of olive oil over the peppers and sprinkle with 1/2 teaspoon of salt and black pepper.
5. Roast the peppers in the oven for 25-30 minutes or until the skin is charred and the peppers are soft.
6. Remove the peppers from the oven and let them cool for a few minutes.
7. Peel off the skin from the peppers and discard.
8. In a blender or food processor, puree the roasted red peppers with 1 tablespoon of olive oil, garlic powder, paprika, and 1/2 teaspoon of salt until smooth.
9. Season the charbonet with 1/2 teaspoon of salt and black pepper.
10. Place the fish on a baking sheet lined with aluminum foil.
11. Spread the roasted red pepper puree over the fish.
12. Top the fish with lemon slices and chopped parsley.
13. Bake the fish in the oven for 15-20 minutes or until the fish is cooked through and flakes easily with a fork.
14. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 45-50 minutes
Temperature:
Oven temperature: 400°F (200°C)
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 208
Fat: 8g
Protein: 28g
Carbohydrates: 6g
Fiber: 2g
Sugar: 3g
Sodium: 635mg
Substitutions for ingredients:
- Charbonet can be substituted with any other white fish such as tilapia, cod, or halibut.
- Roasted red peppers can be substituted with sun-dried tomatoes or canned roasted tomatoes.
Variations:
- Add sliced onions and garlic to the baking sheet with the red peppers for extra flavor.
- Use the roasted red pepper puree as a dip for vegetables or crackers.
- Add a pinch of cayenne pepper or red pepper flakes for a spicy kick.
Tips and Tricks:
- Make sure to remove the skin from the roasted red peppers to avoid a bitter taste.
- Use fresh parsley for a bright and flavorful garnish.
- Serve with a side of roasted vegetables or a salad for a complete meal.
Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the fish in the oven at 350°F (175°C) for 10-15 minutes or until heated through.
Presentation Ideas:
Serve the fish on a bed of rice or quinoa for a colorful presentation.
Garnishes:
Garnish with fresh parsley or lemon wedges.
Pairings:
Pair with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.
Suggested Side Dishes:
Roasted vegetables, salad, or garlic bread.
Troubleshooting Advice:
If the fish is not cooked through, bake for an additional 5-10 minutes.
Food Safety Advice:
Make sure to cook the fish to an internal temperature of 145°F (63°C) to ensure it is safe to eat.
Food History:
Charbonet is a type of white fish commonly found in the Mediterranean Sea.
Flavor Profiles:
The roasted red pepper puree adds a sweet and smoky flavor to the fish.
Serving Suggestions:
Serve hot with a side of roasted vegetables or a salad for a complete meal.
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