Spacer Fish with Roasted Corn & Red Peppers
  | Asymmetry | Cooking | Fish with Roasted Corn & Red Peppers |



1 red bell pepper, cut into 1/2 inch squares
1 green bell pepper, cut into 1/2 inch squares
2 cups fresh or frozen corn kernels (if frozen, let them defrost for a few minutes first and pat dry with a paper towel)
2 Tbsp cooking oil
1/2 tsp salt
1/2 tsp fresh ground pepper
1/2 tsp dried thyme
2 lbs firm white fish, such as grouper, sea bass, or cod. If the fillets are skinned, coat them with some oil before adding them to the pan


  1. Heat the oven to 450 degrees F. In a large roasting pan, combine the red and green peppers, the corn, 1 Tbsp of the oil, and 1/4 tsp each of the salt, pepper, and thyme. Roast in the oven until the corn and peppers start to brown, about 12 minutes, stirring twice.
  2. Rub the remaining Tbsp oil over both sides of the fish. Sprinkle the fish with the remaining 1/4 tsp salt, pepper, and thyme. Remove the roasting pan from the over and push the corn-and-pepper mixture to the sides of the pan.
  3. Put the fish in the center of the pan, skin-side down, and cook until just done, about 15 minutes for 1-inch-thick fillets. Serve the fish with the corn and peppers.

Quick From Scratch Fish and Shellfish. (New York: Food & Wine Books, 1997), 49.

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Except where noted, all material on this site is © 1999 Rebecca J. Stevenson