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Precision Nutrition
Return the fish to your skillet by gently nestling it into your sauce; continue to cook for 3-5 minutes, or until the fish is flaky and cooked through.
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Spanish-Style Fish skillet 🫒🍅🧄
Quick & Easy Spanish-Style Fish Skillet is made with simple ingredients that come together with zesty, bold flavors in one skillet.
😋Minimal ingredients are required for MAXIMUM flavor!
👩🍳A chef friend of mine once told me:
“Cooking is easy.
All you have to do is make sure all of the ingredients taste good. If they all taste good, then your meal will taste good.”
And it’s true!
🧄If you’re a garlic lover (like me!) Then you’re really going to enjoy this simple skillet meal! Don’t be shy with the garlic…add to your heart’s desire.
🌶 Whether you’re using jarred or homemade, roasted red peppers add a ton of smoky, tangy flavor to dishes!
🐟Use any fish you can find on SALE or on special! Sea bass, cod, haddock, flounder, halibut, grouper, red snapper, cod, whiting, hake, pollock, etc.
Are you trying to incorporate more fish into your diet? You’re not alone!
Many people desire to mix up their proteins and get the health benefits many fish and seafood offer….but where to start?!
If you’re not sure whether you like eating fish – but love all their health benefits – white fish may be just the solution for you!
They’re less “fishy” and milder than other fish, which makes them a great place to start!
Each fish has its own nutritional makeup … but they’re all a nutrient-dense source of protein and micronutrients that contain very few calories.
They’re also:
❤️Low in fat
❤️High in protein, B vitamins
❤️Packed with minerals like potassium, magnesium, and phosphorus
🐟Why eat fish? Research suggests it’s linked with a lower risk of depression, heart disease, and cognitive decline as we get older.
🍲If you can’t buy fresh whitefish from a fishmonger, choose wild-caught, frozen-at-sea.
Frozen at sea means they are frozen soon after being caught, which preserves them at their freshest point.
Do you like white fish? What’s your favorite kind?
REFERENCES:
Precision Nutrition
Men’s Health
Dr. Axe
4 servings
Ingredients:
-
12 oz baby potatoes, halved
-
2 Tbsps avocado oil or olive oil
-
sea salt and fresh ground pepper, to taste
-
1 Tbsp smoked paprika
-
4 white fish filets (I used cod)
-
2 shallots or a small red onion, halved and thinly sliced
-
3 fresh garlic cloves, chopped
-
1 cup roasted red peppers, chopped
-
1 x 15 oz jar tomato sauce
-
1/2 cup pitted green Spanish olives, halved
-
freshly chopped parsley to garnish
Instructions:
Start by cooking your potatoes. Place them in a large pot with salted water, just enough to completely cover them by an inch. Bring to a boil and cook just until tender. Drain potatoes and set aside.
Pat your fish filets dry using a paper towel. Preheat the oil in a large skillet over medium heat. Rub the fish filets on all sides with sea salt, pepper, and smoked paprika. Sear them for 2-3 minutes on each side, then set aside on a plate.
In your same preheated skillet add the shallot/onion, and garlic and saute over medium heat for 2 minutes.
Stir in your roasted red peppers and tomato sauce. Allow your sauce to bubble, then add the cooked potatoes together with the olives and stir to combine.
Continue to cook the potatoes into the sauce until the sauce thickens, around 8-10 minutes, stirring occasionally.
Return the fish to your skillet by gently nestling it into your sauce; continue to cook for 3-5 minutes, or until the fish is flaky and cooked through.
Garnish with freshly chopped parsley and enjoy!
❤️Rachel
Ingredients
- 12 oz baby potatoes, halved
- 2 Tbsps avocado oil or olive oil
- sea salt and fresh ground pepper, to taste
- 1 Tbsp smoked paprika
- 4 white fish filets (I used cod)
- 2 shallots or a small red onion, halved and thinly sliced
- 3 fresh garlic cloves, chopped
- 1 cup roasted red peppers, chopped
- 1 x 15 oz jar tomato sauce
- 1/2 cup pitted green Spanish olives, halved
- freshly chopped parsley to garnish
Instructions
- Start by cooking your potatoes. Place them in a large pot with salted water, just enough to completely cover them by an inch. Bring to a boil and cook just until tender.
- Drain potatoes and set aside.
- Pat your fish filets dry using a paper towel.
- Preheat the oil in a large skillet over medium heat. Rub the fish filets on all sides with sea salt, pepper, and smoked paprika. Sear them for 2-3 minutes on each side, then set aside on a plate.
- In your same preheated skillet add the shallot/onion, and garlic and saute over medium heat for 2 minutes.
- Stir in your roasted red peppers and tomato sauce. Allow your sauce to bubble, then add the cooked potatoes together with the olives and stir to combine.
- Continue to cook the potatoes into the sauce until the sauce thickens, around 8-10 minutes, stirring occasionally.
- Return the fish to your skillet by gently nestling it into your sauce; continue to cook for 3-5 minutes, or until the fish is flaky and cooked through.
- Garnish with freshly chopped parsley and enjoy!
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