Roasted Peppers with Monkfish Fillets
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Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 52 min.
Ready in
Ingredients
for
4
- Ingredients
- 1 large, green Bell pepper (seeded and cut into 1 1/2-inch pieces)
- 1 yellow Bell pepper (seeded and cut into 1 1/2-inch pieces)
- 2 large, red Bell pepper (seeded and cut into 1 1/2-inch pieces)
- 4 cloves garlic cloves
- 2 sprigs rosemary (leaves removed; plus extra sprigs for garnish)
- 1 ½ Tbsps extra virgin olive oil (divided)
- kosher salt (to taste)
- freshly ground Black pepper (to taste)
- non-stick cooking spray
- 4 fillets Monkfish
- 1 fresh lemon (cut into wedges)
Preparation steps
1.
Preheat oven to 450 degrees F.
2.
Toss peppers, garlic and rosemary leaves with 1 tablespoon olive oil, season with salt and pepper and toss again. Coat a shallow baking pan with cooking spray. Arrange vegetables on pan and roast for about 20 minutes, or until tender. Stir vegetables, cover with foil and roast an additional 10 minutes.
3.
Brush fish fillets with remaining olive oil and season with salt and pepper. Arrange fish on top of vegetables, cover loosely with foil. Bake until fish is just cooked thorough, about 10 to 12 minutes.
4.
Divide peppers and fish between plates. Garnish with rosemary and lemon wedges.
