Ingredients Jump to Instructions ↓

  1. 4 pound fresh or frozen orange roughly or cod fillets, about 1/2 to 3/4 inch thick 1 12-ounce jar roasted red sweet peppers, drained

  2. 1 teaspoon bottled minced garlic (2 cloves)

  3. 1 cup water

  4. 2 tablespoons tomato paste

  5. 1 tablespoon red wine vinegar

  6. 2 teaspoons dried basil, crushed

  7. 1/2 teaspoon sugar

  8. 1/8 teaspoon salt Dash cayenne pepper

  9. 1 lemon, sliced

  10. 1/4 teaspoon salt

  11. 1/ 4 teaspoon lemon-pepper seasoning

Instructions Jump to Ingredients ↑

  1. Method : Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Set aside. F or sauce, in a blender or food processor combine roasted peppers and garlic. Cover and blend or process until nearly smooth. Add 1/2 cup of the water, the tomato paste, red wine vinegar, basil, sugar, the 1/8 teaspoon salt, and the cayenne pepper. Cover; blend or process with several on-off turns until nearly smooth. Transfer to a small saucepan; cook over medium heat, stirring frequently, until heated through. Meanwhile, measure thickness of fish. Cut fish into four portions. In a large skillet combine the remaining 1/2 cup water and half of the lemon slices; heat just until boiling. Carefully add fish. Return just to boiling; reduce heat. Cover and simmer until fish flakes easily when tested with a fork. (Allow 4 to 6 minutes per 1/2-inch thickness of fish.) Gently pat tops of fish portions dry with paper towels. Sprinkle fish with the 1/4 teaspoon salt and lemon-pepper seasoning. To serve, spoon some of the sauce onto four dinner plates. Place a fish portion on top of sauce on each plate. Top with remaining lemon slices.


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