Spicy Tuesday – Lemon Dill Fish and Peppers – Dill
Do the words “simple and full of flavor” make you as happy as they do us? Shayna and I are busy, busy, busy people at work and home. Shayna has three cute little boys and very nice husband. I am married to a wonderful man who keeps me hopping and a demanding business. Together we love helping others to eat and cook better. So simplicity is a value that we love in recipes.
Too often when you see a dish taunting its 5 or less ingredients or 30 minute prep time, the result is just boring. Plain and uninteresting. Or, its full of fat, sodium, sugar and preservatives. Our recipe this week falls into the category of bright flavors and tastes – and it’s a 30 minute meal from start to table. Don’t you love it? Serve it on a bed of fresh spinach pasta like we did in the picture – or a bowl of quinoa or rice and you have a gorgeous one-bowl-meal that you and your family will enjoy from the first bite to the the bowl is clean.
One reason this fish tastes so good is the fresh dill that you add. Dill has numerous plant chemical compounds that are known to have anti-oxidant, disease preventing, and health promoting properties. It is also rich in folic acid, riboflavin, niacin, vitamin A, ß-carotene and Vitamin-C.
Lemon Dill Fish and Peppers
3 Bell Peppers, any color, sliced
1 Sweet Onion, Sliced
3 TB Extra Virgin Olive Oil, (EVOO) divided
Sea Salt and Fresh Cracked Black Pepper to taste
2 LBs Fish Filets, (Tilapia, Corvina, Haddock, Cod), cut in pieces
8 – 12 Grape Tomatoes
Fresh Dill Fronds
Place the peppers and onion in the bottom of a casserole dish and toss with 1 TB of EVOO, sprinkle with salt and pepper. Layer the fish on top, then add the dill and the tomatoes. Drizzle the remaining oil over the top and sprinkle with salt and pepper. Slide into a 375F oven for about 20 minutes or until the fish flakes easily and the flesh is opaque. Squeeze the lemon over it all and serve with quinoa, farro or pasta.