Sea Bream with Pepper and Caper Peperonata

RECIPESPLUS
8Ingredients
60Minutes
310Calories

Ingredients

US|METRIC
  • 3 red peppers (quartered, seeded)
  • 3 plum tomatoes (quartered)
  • 2 tablespoons oil
  • 1 onion (chopped)
  • 1 tablespoon capers
  • 1 tablespoon dill (snipped)
  • 16 ounces bream
  • orzo (cooked, to serve)
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    Directions

    1. Preheat oven to 350°F.
    2. Place peppers and tomatoes on a baking tray. Bake for 30-35 minutes, until pepper skin has blistered and tomatoes have collapsed. Place peppers in a plastic bag and set aside to cool completely.
    3. Remove pepper skins and slice into thin strips. Remove skin from tomatoes and chop roughly, reserving all the juices.
    4. Meanwhile, heat half the oil in a pan on medium. Saute onions for 4-5 minutes, stirring occasionally, until tender and golden. Reduce heat to low and add peppers, tomatoes and capers. Season to taste and simmer for 10 minutes, until sauce has thickened. Stir in dill.
    5. While peperonata is cooking, heat remaining oil in a pan on high. Cook fish for 3-5 minutes each side. until golden and cooked through. Serve fish on orzo topped with peperonata.
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    NutritionView More

    310Calories
    Sodium5% DV130mg
    Fat25% DV16g
    Protein43% DV22g
    Carbs7% DV20g
    Fiber12% DV3g
    Calories310Calories from Fat140
    % DAILY VALUE
    Total Fat16g25%
    Saturated Fat3g15%
    Trans Fat
    Cholesterol55mg18%
    Sodium130mg5%
    Potassium710mg20%
    Protein22g43%
    Calories from Fat140
    % DAILY VALUE
    Total Carbohydrate20g7%
    Dietary Fiber3g12%
    Sugars6g12%
    Vitamin A60%
    Vitamin C210%
    Calcium4%
    Iron10%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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