Crispy Fish over Red Pepper Sauce
Crackling-skinned fish fillets sit on a smoky roasted red pepper sauce finished with a bright squeeze of lemon for balance.
Roasted red peppers blended with a little broth make a sauce silky enough to pass for something far more complicated. Getting the fish skin truly crisp just takes a dry surface and a hot pan left alone. A last squeeze of lemon keeps the whole plate from feeling heavy.
Ingredients
Method
Tap a number to mark a step doneWarm 1 tablespoon of the olive oil in a small saucepan over medium heat and cook the shallot and garlic for 3 minutes until fragrant.
Add the roasted peppers, smoked paprika, and vegetable broth, and simmer for 5 minutes to let the flavors come together.
Blend the pepper mixture until smooth, season with half the kosher salt, and keep warm over low heat.
Pat the fish fillets very dry and season both sides with the remaining salt and the black pepper.
Heat the remaining olive oil in a large skillet set over medium-high heat until it shimmers and just begins to ripple across the surface.
Lay the fish skin-side down and press gently for the first 30 seconds so the skin stays flat and crisps evenly.
Cook undisturbed for 4 minutes, flip, and cook 2 more minutes until the flesh flakes easily with a fork.
Spoon the red pepper sauce onto each plate, top with a fillet, and finish with the lemon juice and wedges.
Kitchen note
Roast extra peppers when you have the oven on anyway, since the sauce freezes well for up to a month and reheats gently on the stovetop.
