Grilled sea bass with sweet peppers and tomatoes in foil
Votes: 2
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 364, total fat 21 G., saturated fats 3 G., proteins 32 G., carbohydrates 10 G., fiber 3 G., cholesterol 136 mg, sodium 825 mg, sugar 5 G.
Calories 364, total fat 21 G., saturated fats 3 G., proteins 32 G., carbohydrates 10 G., fiber 3 G., cholesterol 136 mg, sodium 825 mg, sugar 5 G.
Sea bass is baked with sweet and hot peppers, cherry tomatoes, and red onions in their own aromatic juices in individual foil packets. Besides sea bass, any white fish will work for this recipe. Peppers of any color are also acceptable, but if you want to impress your guests with a beautiful presentation, combine different colors.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 sweet peppers of any color, thinly sliced
- 1 small red onion, thinly sliced
- 1 Fresno pepper, halved and thinly sliced
- 8 sprigs of thyme
- 1 cup orange cherry tomatoes
- 5 tablespoons extra-virgin olive oil
- 0.5 cup apple cider vinegar
- 4 fillets of soft white fish, 170g each, skinless, such as striped bass
We recommend
Recipes with similar ingredients: sea bass, sweet pepper, red onion, Fresno pepper, cherry tomatoes, thyme
Cooking the dish according to the recipe:
- Preheat the grill to medium-high heat. Combine the bell pepper, red onion, chili pepper, thyme sprigs, and cherry tomatoes in a bowl; toss with 3 tablespoons olive oil and 1/2 teaspoon salt.
- Line four 20-inch sheets of heavy-duty foil on a table. Top each sheet with a mound of vegetables, then drizzle each serving with 2 tablespoons of vinegar.
- Place a fish fillet on top of each mound of vegetables; drizzle each portion with 0.5 tablespoons of olive oil and season generously with salt. Bring the two short sides of the foil together and fold them over twice to seal; fold the sides over to form a parcel.
- Grill the parcels, moving them as needed for even cooking, until the fish is cooked through, 10 to 12 minutes.
Categories:
Recipe collections
Similar recipes
