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Pecan Crusted White Fish with Charred Tomatoes, Red Peppers and Lemons
THE DREAMING TREE45Ingredients
65Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 2 red peppers
- 2 tomatoes (large, medium dice)
- 1 yellow onion (medium, medium dice)
- 1 lemon (cut in half longwise and thinly sliced)
- 1 lemon (1 juiced)
- 4 garlic cloves (thinly sliced)
- 1/4 cup capers (rough chop)
- 1 Tbsp. parsley (chopped)
- 1 Tbsp. basil (chopped)
- 1 Tbsp. thyme (chopped)
- 1 Tbsp. oregano (chopped)
- 2 Tbsp. red wine vinegar
- 1 Tbsp. grainy mustard
- 2 tsp. honey
- 1 pinch crushed red pepper (optional)
- 1/3 cup extra virgin olive oil
- 1 lb. white fish (thick, cut in 4 portions, cod, turbot, grouper would all work)
- 1 cup pecans (finely chopped)
- 1 pinch cayenne
- 1 egg (beaten)
- 2 Tbsp. extra virgin olive oil
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 2 red peppers
- 2 tomatoes (large)
- 1 yellow onion (medium)
- 2 lemons
- 4 garlic cloves
- capers
- 1 bunch parsley
- 1 bunch basil
- 1 bunch thyme
- 1 bunch oregano
- red wine vinegar
- grainy mustard
- honey
- crushed red pepper (optional)
- extra-virgin olive oil
- 1 lb. white fish (thick, cod, turbot, grouper would all work)
- 1 cup pecans
- cayenne
- 1 egg
- extra-virgin olive oil
- salt
- pepper
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Directions
- 1. Pre-heat oven to 450°.
- 2. Roast peppers on rack for about 15-20 minutes, until blistered and slightly blackened.
- 3. Carefully remove peppers from oven and transfer to a bowl and cover with plastic or a cloth until cool.
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