Ingredients
- 4 each 4 each Alaska pollock, skinless 4oz fillets
- 1/2 1/2 tsp Salt, kosher
- 1 1 tsp Pepper, black, ground
- 3 each 3 each Peppers, sweet bell, whole
- 2 2 Tbps Oil, olive-vegetable blend
- 1 each 1 each Foil, aluminum, 12x12 sheet
- 2 each 2 each Lemon, halved along center
- 1 cup 1 cup Onions, pearl
- 2 cup 2 cup Potatoes, red, sliced
- 4 each 4 each Tomatoes, vine-ripe
- 1 cup 1 cup Parsley, fresh, leaves
- 1 1 tsp Pepper, black, ground
- 2 2 Tbsp Oil, olive
- 1/2 1/2 tsp Salt, kosher
- 8 each 8 each Bread, whole wheat, thin sliced, toasted
Servings:
Units:
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.
Share this Recipe
