| Level: | Easy |
| Total: | 25 min |
| Prep: | 5 min |
| Cook: | 20 min |
| Yield: | 4 |
Ingredients
- 4 each Alaska pollock, skinless 4oz fillets
- 1/2 tsp Salt, kosher
- 1 tsp Pepper, black, ground
- 3 each Peppers, sweet bell, whole
- 2 Tbps Oil, olive-vegetable blend
- 2 each Lemon, halved along center
- 1 cup Onions, pearl
- 2 cup Potatoes, red, sliced
- 4 each Tomatoes, vine-ripe
- 1 cup Parsley, fresh, leaves
- 2 Tbsp Oil, olive
- 8 each Bread, whole wheat, thin sliced, toasted
Instructions
- 1.Prepare fillets by seasoning each with salt and pepper.
- 2.Place whole sweet peppers in cast iron skillet and heat until peppers start charring. Rotate peppers until even charring occurs.
- 3.Remove and cut peppers into bite size pieces.
- 4.Place onions and potatoes in saute; pot with cold water and heat until simmering.
- 5.Once simmered for 2 minutes, strain and reserve.
- 6.In the heated skillet, place oil immediately followed by seasoned fillets.
- 7.Rotate fillets once browning occurs, after 2-3 minutes.
- 8.Cook fillets for an additional 1 minute, remove and reserve covered loosely with aluminum foil to keep warm.
- 9.Add lemons, peppers, potatoes, onions, and tomatoes to skillet.
- 10.Once vegetables brown, return fillets to the top of skillet.
- 11.Finish with parsley, olive oil, salt, and pepper. Serve with toasted bread.
Reviews
Excellent recipe. I have pollock already up in small pieces that I get frozen from wildalaskasalmon.com, so used that. I skipped the tomato. Served over jasmine rice. Yum!