Oven-roasted Striped Bass with Peppers |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
4 teaspoons olive oil, divided |
1 medium onion, vertically sliced |
2 garlic cloves, minced |
1 green bell pepper, cut into 1/4-inch strips |
2 red bell peppers, cut into 1/4-inch strips |
2 yellow bell peppers, cut into 1/4-inch strips |
1 cup chicken broth |
1 tablespoon chopped fresh oregano |
1 tablespoon chopped fresh rosemary |
1/2 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
4 (6-ounce) striped bass fillets |
1 pound hot, boiled new or red potatoes |
red pepper rouille |
Directions:
1. Heat 2 teaspoons oil in a large skillet over medium-high heat. Add onion, garlic, and bell peppers; sauté 5 minutes. Add broth and next 4 ingredients. Bring to a boil; boil 1 minute. Spoon pepper mixture into a 13- x 9-inch baking dish. Wipe skillet with a paper towel.
2. Heat remaining 2 teaspoons oil in skillet over medium-high heat until hot. Add bass; cook 2 minutes. Remove fillets from skillet; place on top of pepper mixture, browned side up. Bake at 450° for 8 minutes or until fish flakes with a fork. Serve fish with potatoes topped by Red Pepper Rouille.
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