The roasted red pepper sauce is the star! It is amazing on fish, I used cod in this recipe, but tilapia or pan-fried catfish would be excellent as well. The fish is baked on a bed of veggies and topped with a red pepper sauce that is to die for! Roasted red peppers, mayo, sour cream, cannellini beans, balsamic vinegar, olive oil, and seasoning. Once the sauce is made and the veggies cut, this recipe takes minutes to make!
Ingredients:
Serves 4
Roasted red pepper sauce:
- 1 (16 oz) jar of roasted red peppers, drained
- 1 1/2 cups of sour cream
- 1/2 cup of mayo
- 1 can of cannellini beans, drained
- 2 tsp of balsamic vinegar
- 1 tsp of olive oil
- 1/2 tsp of salt
- 1/2 tsp of pepper
- 1 tsp of garlic powder
Veggies and Fish:
- 4 cod fillets
- 1 yellow squash, cut into matchbook-sized pieces
- 2 carrots, cut into matchbook-sized pieces
- 1/2 of a red onion, thinly sliced
- 1 fresh rosemary sprig, stripped
- 1 tsp of salt – divided use
- 1 tsp of black pepper, divided
Directions:
Red pepper sauce:
-
- Place all ingredients in a food processor, pulse until very creamy.
Fish and veggies:
- Coat the bottom of a cast iron skillet or a baking dish with olive oil and preheat the oven to 350°.
- Place the carrots, squash and onions in the bottom, sprinkle with 1/2 tsp of salt, 1/2 tsp of pepper and the rosemary.
- Lay the fish on top of the veggies, sprinkle with 1/2 tsp of salt and 1/2 tsp of pepper, then pour the pepper sauce over the top.
4. Bake for 45 minutes. All done! Delicious with wild rice or mashed potatoes!
Note to cooks:
Make sure to cut the veggies as thin as you can so they cook perfectly with the fish
