Middle Eastern Fish or Salmon With Peppers and Tomatoes

Submitted by Pesto lover

"This dish always comes out delicious, even with changes to the ingredients. I have made it with salmon, halibut, red snapper, swordfish and tilapia. You can control the heat by the amount of hot pepper you use. If you don't have a jalapeno on hand, substitute 1/4 tsp cayenne pepper ( I usually use both in this recipe). If you don't have za'atar spice blend, use 1/4 tsp thyme, 1/4 tsp marjoram, 1/4 tsp oregano, 1/2 tsp roasted sesame seeds and 1 tsp sumac for this recipe. This looks as good as it tastes!"

 

• Ready In: 40mins
• Ingredients: 17
• Serves: 8

ingredients

• 2 lbs fish
• 2 onions, large, sliced thinly
• 2 red bell peppers, sliced
• 2 green bell peppers, sliced
• 1 large garlic clove, minced
• 2 tablespoons olive oil
• 28 ounces whole tomatoes (I use Italian tomatoes)
• 1 jalapeno pepper, chopped finely
• 1⁄4 teaspoon cayenne pepper (optional)
• 1 teaspoon salt
• 1⁄2 teaspoon pepper
• 1 teaspoon orange zest (fresh)
• 1 teaspoon lemon zest (fresh)
• 1 teaspoon za'atar spice mix, spice blend
• 1 teaspoon turmeric powder
• 1 teaspoon cumin powder
• 1 teaspoon paprika

directions

1. Preheat oven to 350°F.
2. In large saute pan or skillet, saute the onions, red bell peppers, green bell peppers and jalapeno in olive oil for about 5 minutes on med heat. Don't let them color.
3. Add garlic, stir and cook 1 minute.
4. Add tomatoes, broken up by hand, with all the juice from the can. Add 1/2 cup water.
5. Add everything else except the fish. Stir and cook for about 2 minutes. Taste and correct seasoning if necessary.
6. Put 1/3 of the tomato mixture in a 9x13 roasting dish (Spray with non-stick spray first).
7. Arrange fish on tomato mixture.
8. Spread the rest of the hot tomato mixture over the fish.
9. Bake until fish is just done, about 10-15 minutes, depending upon the thickness of your fish - check it after 5 minutes or so to see how it's doing.

Reviews

[Dienia B.]

very nice good tasting with the salmon zaar tour 6