Caramelizing mini peppers and red onion in the oven brings out their natural sweetness, balancing the earthy flavors of the curried fish. Try it with quinoa or brown basmati rice.
Ingredients
- 1 lb mini sweet peppers
- 1 small red onion, cut into thin wedges
- 3 tbsp olive oil, divided
- 1 tbsp salt-free curry powder
- 1 (1 - inch) piece fresh ginger, peeled and finely grated
- 1 ½ lbs cod fillets
- 3 tbsp chopped fresh cilantro, to garnish
Steps
- Preheat oven to 425°F. Toss the sweet peppers and onion with 2 tbsp oil. Season with pinch of salt. Spread out on large sheet pan. Roast 15 min.
- Meanwhile, in a medium bowl, combine the curry powder, ginger, and remaining 1 tbsp oil. Season with ¼ tsp each salt and pepper. Rub all over the cod.
- Arrange the cod on the sheet pan between the vegetables. Roast 12–15 min., until cod is cooked through. Garnish with the cilantro before serving.
This recipe is
- Gluten-free
- Nut-free
- Dairy-free
- Egg-free
- Wheat-free
- Lactose-free
- Paleo
Tags
- Dairy Free
- Nut Free
- gluten free
- Wheat Free
- Guiding Stars
- February March 2021
- Lactose Free
- Egg Free
- Paleo Diet
Nutrition information
- Calories 271kcal 14%
- Fat 12.0g 18%
- Saturated fat 2.0g 10%
- Carbs 9.0g 3%
- Sodium 243mg 10%
- 4.0g sugar
- 3.0g fiber
- 32.0g protein
- 73mg cholesterol
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