Fish with chili, sweet pepper and cherry tomatoes

1 serving

45 minutes

Fish with chili, sweet peppers, and cherry tomatoes is a vibrant and aromatic dish from Mexican cuisine that combines the spicy heat of chili peppers, the sweetness of bell peppers, and the freshness of tomatoes. The recipe's origins trace back to coastal traditions where seafood is mixed with rich spices. The tender white fish meat is infused with butter, garlic, and capers, creating a rich flavor. The addition of white wine and broth transforms the dish into a refined gastronomic delight. A light tang from lemon juice adds freshness, while parsley or coriander provides a finishing aromatic touch. Perfectly served with rice or fresh bread, this recipe is a true celebration for lovers of rich and deep flavors.

Energy value per serving

• Calories: 309.6
• Proteins: 42.7g
• Fats: 2.1g
• Carbohydrates: 22g

Ingredients

• White fish: 200 g
• Sweet pepper: 1 pc
• Cherry tomatoes: 150 g
• Capers: 1 tsp
• Chili pepper: 0.5 pc
• Butter: to taste
• Parsley: 1 bunch
• Garlic: 2 clove
• Dry white wine: 50 ml
• Chicken broth: 50 ml
• Salt: to taste
• Ground black pepper: to taste
• Lemon juice: to taste
• Olive oil: to taste

Cooking steps

1. Salt and pepper the fish (I cooked with cod and pike, but any white fish will do), you can add any spices you like.

   Required ingredients:

   • White fish: 200 g
   • Salt:  to taste
   • Ground black pepper:  to taste

2. We heat the pan, add olive oil, and place the fish. Fry on one side, add a good piece of butter, chili, garlic, and capers. Chop the chili finely beforehand, and just peel and crush the garlic with a knife. If you want, you can chop the garlic, but watch it so it doesn't burn, or it will taste bitter.

   Required ingredients:

   • Olive oil:  to taste
   • White fish: 200 g
   • Butter:  to taste
   • Chili pepper: 0.5 piece
   • Garlic: 2 cloves
   • Capers: 1 teaspoon

3. We flip the fish and drizzle oil on it to let the juices soak into the fish.

   Required ingredients:

   • Butter:  to taste

4. Add diced sweet pepper. Add halved tomatoes and chopped parsley (fresh coriander can also be used instead of parsley). Pour in the wine, let the alcohol evaporate, and add the broth. If there is no chicken broth, just add water; if there is no wine, add a bit more water. Squeeze lemon juice, and lemon wedges can also be added to the pan.

   Required ingredients:

   • Sweet pepper: 1 piece
   • Cherry tomatoes: 150 g
   • Parsley: 1 bunch
   • Dry white wine: 50 ml
   • Chicken broth: 50 ml
   • Lemon juice:  to taste
   • Olive oil:  to taste

5. Cover with a lid and cook for another 5 minutes over medium heat. If it turns out too runny, you can always evaporate the liquid, but the sauce itself is also very tasty.

6. We take out the garlic and lemon.

   Required ingredients:

   • Garlic: 2 cloves
   • Lemon juice:  to taste

7. It's nice to eat! :)