1-2ripe bell peppers sliced thinly, or equivalent in banana peppers
24ounceswhitefish filletssuch as halibut or haddock, cut into 4 6-ounce pieces
1Tablespoon Olive oil approximate, for brushing
Saltpepper
Chopped fresh basil or parsley for serving
Dressing:
1Tablespooncapers
1teaspoonhoney
1teaspoonsalt or to taste
½teaspoonblack pepper or to taste
3Tablespoonsolive oil
2Tablespoonsred wine vinegar
Instructions
Preheat the oven to 400 F
Put the cherry tomatoes, sliced peppers, sliced onion and minced garlic in a large braiser or cast iron skillet, or a 9 x 13 baking dish.
Whisk together the dressing ingredients then toss with the vegetables. Bake until the tomatoes start to collapse, about 15 minutes.
Pat the fish dry, then brush with olive oil and sprinkle with salt and pepper.
Nestle the fish pieces into the hot vegetables and return to the oven. Cook about 10-15 minutes until the fish flakes with a fork at the thickest point (or a temperature of 145 F per the FDA). Taste the sauce and adjust salt and pepper.
Garnish with julienned basil or chopped parsley. Serve the fish and sauce hot, ideally with French bread for soaking up extra sauce.
I am not a health professional and nutrition data is calculated programatically. Accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.