ROASTED FISH WITH CHUNKY ROASTED PEPPER SAUCE

This is a nice recipe I like to make, especially if I am short on time.  It goes together easily, is light and is very satisfyining as something different from my normal fare.  Enjoy!!

 

PREP: 15 MINUTES

ROASTING TIME: 10 MINUTES

OVEN TEMPERATURE: 425 DEGREES

SERVES – 4

POINTSPLUS VALUE:  5

 

Ingredients:

1 (12-OUNCE) JAR ROASTED RED PEPPER, DRAINED AND CHOPPED

16 PITTED BLACK AND/OR GREEN OLIVES COARSELY CHOPPED

¼ CUP CHOPPED FRESH BASIL

1 TABLESPOON SHERRY OR RED-WINE VINEGAR

1 TABLESPOON CAPERS, COARSELY CHOPPED

1 GARLIC CLOVE, MINCED

4 (6-OZ) HALIBUT OR COD FILLETS ABOUT ¾ INCH THICK

2 TEASPOONS OLIVE OIL

½ TEASPOON SALT

½ TEASPOON BLACK PEPPER

Directions:

  1. 1.      PREHEAT THE OVEN TO 425 DEGREES. SPRAY A SHALLOW ROASTING PAN WITH NONSTICK SPRAY.
  2. 2.      TO MAKE THE SAUCE, TOSS TOGETHER THE ROASTED RED PEPPER, OLIVES, BASIL, VINEGAR, CAPERS, AND GARLIC IN A SERVING BOWL.
  3. 3.      PLACE THE FISH IN THE PREPARED ROASTING PAN; BRUSH WITH THE OIL AND SPRINKLE WITH THE SALT AND PEPPER. ROAST THE FISH UNTIL JUST OPAQUE IN THE CENTER, ABOUT 10 MINUTES. SERVE WITH THE SAUCE.

 

NUTRIENTS PER SERVING:  215 CALORIES, 6G FAT, 6G CARBS, 1G FIBER, 33G PROTEIN

 

FILLING EXTRA:  ADD A 15½ OUNCE CAN OF RINSED AND DRAINED CANNELLINI BEANS TO THE ROASTED PEPPER SAUCE. THIS WILL INCREASE THE POINT VALUE BY 1 POINT

 

THANKS FOR READING

Kris

 

For more information about Kris Larkin at her gourmet cooking classes in the heart of The Flint Hills of Kansas see her web site.

 

 

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