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Plated meal

Paleo Paprika Spiced Fish with Peperonata

  • Gluten Free
  • Paleo
  • Seafood
  • Low Calorie
  • Low Carb
  • Keto
  • Italian

A delicious and healthy grilled fish dish with a difference. A versatile and sumptuous dish with sweet peperonata and flakey fish fillets.

Nutrition Per Portion

  • Calories

    558

  • Carbs

    16.7g

  • Fat

    42.8g

  • Fibre

    6g

  • Protein

    30.1g

  • Sugar

    9.6g

  • 0.0 min

    Preheat the oven to 180C.

  • 0.5 min

    Peel and finely chop the garlic.

  • 2.0 min

    Peel and finely slice the red onion.

  • 3.5 min

    Julienne the red and yellow capsicum.

  • 6.0 min

    Halve the cherry tomatoes.

  • 7.5 min

    In a bowl mix together the fish spices and cayenne (to taste) with half the oil.

  • 9.0 min

    Coat the fish in the spice mixture.

  • 10.0 min

    Place the fish on a baking tray, and place in the oven to bake.

  • 11.0 min

    In a pan, heat the remaining olive oil over medium heat.

  • 12.5 min

    Add the garlic, red onion and capsicum. Saute until softened.

  • 15.0 min

    Add the cherry tomatoes and sautee until softened.

  • 17.0 min

    Stir through the red vinegar and basil through the pepperonata mixture.

  • 20.0 min

    Distribute the pepperonata among serving bowls.

  • 22.0 min

    Remove the fish from the oven.

  • 24.0 min

    Distribute the fish among serving plates.

  • Ingredients

    Fresh Basil

    Nile Perch

    Red Grape Vinegar

    Garlic

    finely chopped

    Cherry Tomatoes

    halved

    Red Onion

    julienne

    Red Capsicum

    julienne

    Yellow Capsicum

    julienne

    Olive Oil

    3 tablespoons per person

    Paprika

    Cayenne Powder

    Use according to taste

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