1 red bell pepper, cut into 1/2 inch squares
1 green bell pepper, cut into 1/2 inch squares
2 cups fresh or frozen corn kernels (if frozen, let them defrost for a few minutes first and pat dry with a paper towel)
2 Tbsp cooking oil
1/2 tsp salt
1/2 tsp fresh ground pepper
1/2 tsp dried thyme
2 lbs firm white fish, such as grouper, sea bass, or cod. If the fillets are skinned, coat them with some oil before adding them to the pan
- Heat the oven to 450 degrees F. In a large roasting pan, combine the red and green peppers, the corn, 1 Tbsp of the oil, and 1/4 tsp each of the salt, pepper, and thyme. Roast in the oven until the corn and peppers start to brown, about 12 minutes, stirring twice.
- Rub the remaining Tbsp oil over both sides of the fish. Sprinkle the fish with the remaining 1/4 tsp salt, pepper, and thyme. Remove the roasting pan from the over and push the corn-and-pepper mixture to the sides of the pan.
- Put the fish in the center of the pan, skin-side down, and cook until just done, about 15 minutes for 1-inch-thick fillets. Serve the fish with the corn and peppers.
Quick From Scratch Fish and Shellfish. (New York: Food & Wine Books, 1997), 49.
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Except where noted, all material on this site is © 1999 Rebecca J. Stevenson