Fish Peperonata

Name: Fish Peperonata
Ingredients: 1 tablespoons olive oil; 5 red bell peppers, cut into 1/2 inch strips; 2 large white onions, halved lengthwise and thickly sliced; 8 garlic cloves; 1 tablespoon fennel seeds, coursely chopped; 1 28 ounce can diced tomatoes; 1/2 cup peppadew peppers, sliced; fish of some sort

8 ingredients

1 steps

Ingredients

1 tablespoons olive oil
5 red bell peppers, cut into 1/2 inch strips
2 large white onions, halved lengthwise and thickly sliced
8 garlic cloves
1 tablespoon fennel seeds, coursely chopped
1 28 ounce can diced tomatoes
1/2 cup peppadew peppers, sliced
fish of some sort

Directions

1

preheat oven to 350 In a large skillet, heat the olive oil. Add bell peppers and onions and stir until coated with olive oil. Cover and cook over high heat, stirring occasionally until the peppers and onions are slightly softened, about 8 minutes. Stir in the garlic and fennel seeds until fragrant, about 2 mins. Add the tomatoes and peppadews and season with salt and pepper. Pour the contents of the skillet into a large roasting pan. Season the fish all over with salt and pepper and arrange in roasting pan. Roast for about 45 mins, until cooked through. Turn on the broiler and broil for about 10 mins, until the fish is browned and crisp. Transfer fish to a platter. Set the roasting pan over 2 burners and cook over high heat until the pan juices are slightly reduced, 7 to 8 mins. Spoon the vegetables and juices into a deep patter, arrange the fish on top and serve.