In this gorgeous dish the cooked vinegar caramelises and sweetens the soft and juicy peppers, beautifully balanced out by the light citric touch of the squeezed lemon wedges. Combined with the right fish (snapper, sea bass, salmon or halibut), these peppers move me to tears with bliss. Can't help it. Since having kids I've become a weeper. Movies, weddings, great food, uncontrollable, embarrassing sobs. *Sigh*...
Grilled red snapper on poêlée of red peppers and balsamic vinegar
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Recipe by: Anne-Laure at Tasty Diaries, based on a Gordon Ramsay food program I watched 10 years ago Busy:25 min, Total prep time: 25 min Serves: 2 |
Place the fish fillets on a plate, and season both sides with salt and pepper. Halve the lemon and squeeze both halves over the fish. Don't squeeze them all the way, you want to leave some juice in them as they will be cooked later on. Drizzle the fish with olive oil and reserve.
De-seed the peppers and slice them lengthways into fine strips (about 3 mm thick).
Heat two tablespoons of olive oil in a non-stick large frying pan. Add the peppers and cook for 5 minutes on medium heat. Add the garlic, mix and cook for another 30 seconds, until flagrant. Pour the vinegar on top and mix thoroughly. Don’t worry about the initially strong vinegary smell, it will go away as the vinegar turns into a sweet and sour coating.
Cook on low heat for another 15 minutes, mixing from time to time to prevent burning. 10 minutes into the cooking, add the lemons, wedged, and mix. The peppers are done when they are well browned on the side and taste tender and sweet. The lemon wedges should be lightly browned. Season with salt and pepper.
While the peppers are cooking, transfer the fish fillets skin side up into an oiled gratin dish, and roast for 13 minutes for red snapper, 9 minutes for salmon (if you like it pink inside), 9-10 minutes for a sea bass fillet.
Place a bed of rocket on each plate, top with the red peppers and lemon wedges and add the fish fillet delicately on top. Pour any remaining juice over the plates and finish with a drizzle of olive oil.
Preheat the grid of your oven.
Place the fish fillets on a plate, and season both sides with salt and pepper. Halve the lemon and squeeze both halves over the fish. Don’t squeeze them all the way, you want to leave some juice in them as they will be cooked later on. Drizzle the fish with olive oil and reserve.
De-seed the peppers and slice them lengthways into fine strips (about 3 mm thick).
Heat two tablespoons of olive oil in a non-stick large frying pan. Add the peppers and cook for 5 minutes on medium heat. Add the garlic, mix and cook for another 30 seconds, until flagrant. Pour the vinegar on top and mix thoroughly. Don’t worry about the initially strong vinegary smell, it will go away as the vinegar turns into a sweet and sour coating.
Cook on low heat for another 15 minutes, mixing from time to time to prevent burning. 10 minutes into the cooking, add the lemons, wedged, and mix. The peppers are done when they are well browned on the side and taste tender and sweet. The lemon wedges should be lightly browned. Season with salt and pepper.
While the peppers are cooking, transfer the fish fillets skin side up into an oiled gratin dish, and roast for 13 minutes for red snapper, 9 minutes for salmon (if you like it pink inside), 9-10 minutes for a sea bass fillet.
Place a bed of rocket on each plate, top with the red peppers and lemon wedges and add the fish fillet delicately on top. Pour any remaining juice over the plates and finish with a drizzle of olive oil.
Red snapper is a very firm flesh fish with a peculiar taste. If you don't like it, this dish is also wonderful with sea bas, salmon or, if you want to make it a very chic affair, halibut.
You can use peppers roasted this way hot or cold in salads too.
You can use peppers roasted this way hot or cold in salads too.
Ingredients
2 red snapper fillets
Salt and pepper
1 lemon
Olive oil
2 red peppers
1 garlic clove, finely chopped or pressed through a garlic press
40 ml balsamic vinegar
Rocket salad
2 red snapper fillets
Salt and pepper
1 lemon
Olive oil
2 red peppers
1 garlic clove, finely chopped or pressed through a garlic press
40 ml balsamic vinegar
Rocket salad
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