Oven-roasted Striped Bass with Peppers

Oven-roasted Striped Bass with Peppers
Photo by Randy Mayor

Ingredients

  • 1 cup chicken broth
  • 2 red bell peppers, cut into 1/4-inch strips
  • 1 tablespoon chopped fresh oregano
  • 4 (6-ounce) striped bass fillets
  • ¼ teaspoon freshly ground black pepper
  • Red Pepper Rouille
  • 2 yellow bell peppers, cut into 1/4-inch strips
  • + 7 more ingredients
    • 1 pound hot, boiled new or red potatoes
    • ½ teaspoon salt
    • 4 teaspoons olive oil, divided
    • 2 garlic cloves, minced
    • 1 green bell pepper, cut into 1/4-inch strips
    • 1 tablespoon chopped fresh rosemary
    • 1 medium onion, vertically sliced

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. Heat remaining 2 teaspoons ...

View full recipe at My Recipes

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