Prepare to transform your ordinary dinner into a restaurant-worthy culinary experience that will transport your taste buds straight to the sunny Mediterranean coast! This mouthwatering Sautéed Fish with Red Pepper Sauce is not just a meal, it's a flavor explosion that combines perfectly crisp fish with a silky, robust red pepper sauce that will make your dinner guests wonder if a professional chef secretly took over your kitchen.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Mediterranean
Serves: 4 servings
Ingredients
- 4 white fish fillets (e.g., cod or haddock)
- 1 red bell pepper, chopped
- 1/2 cup vegetable broth
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Prepare the fish fillets by patting them dry with paper towels and seasoning both sides with salt and pepper.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until the oil shimmers and is hot.
- Carefully place the fish fillets in the skillet, skin-side down if applicable, and cook for 3-4 minutes until the bottom is golden brown and crisp.
- Gently flip the fish and cook for an additional 2-3 minutes, or until the fish is opaque and flakes easily with a fork. Remove the fish from the skillet and set aside on a warm plate.
- In the same skillet, add the remaining olive oil and minced garlic. Sauté for 30 seconds until fragrant, being careful not to burn the garlic.
- Add the chopped red bell pepper to the skillet and cook for 4-5 minutes, stirring occasionally, until the pepper softens and begins to caramelize.
- Pour in the vegetable broth and simmer the sauce for 3-4 minutes, allowing it to reduce slightly and concentrate the flavors.
- Transfer the sauce to a blender or use an immersion blender to puree until smooth and velvety.
- Return the sauce to the skillet and gently reheat. Taste and adjust seasoning with salt and pepper as needed.
- Plate the fish fillets and spoon the red pepper sauce over the top, serving immediately while hot.
Tips
- Pat your fish fillets completely dry before seasoning - this ensures a beautiful golden-brown crust and prevents steaming instead of sautéing.
- Use a heavy-bottomed skillet for even heat distribution and the best sear on your fish.
- Don't overcrowd the pan - cook fish in batches if necessary to maintain high heat and achieve crispy edges.
- When blending the red pepper sauce, strain it through a fine-mesh sieve for an ultra-smooth, restaurant-quality finish.
- Choose fresh, high-quality white fish like cod or haddock for the most delicate and flavorful results.
- Serve immediately after plating to enjoy the optimal texture of both the fish and sauce.
Nutrition Facts
Calories: 104kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
