Dress Up a Simple Fried Fish with this Roasted Red Pepper Sauce

October 21, 2018

Are you preparing for the holidays like we are by managing what you eat now so that you can eat to your heart’s content later? In any case, we got you with what our idea of healthy is (which is really just kinda healthy; it’s still fried): fish.

Healthy and tasty—who said you have to compromise?

If you’ve never dealt with cooking fish yourself, we understand how it can be intimidating, but don’t fret. It is a lot easier than it looks. Cut slots on the side so that you can easily check if the meat is cooked through. And you don’t need to submerge the whole fish in oil—just get a pan large enough to fit your fish and fill it halfway with oil, then just flip to cook the other side. Once you have your fried fish, dress it up with our smokey and nutty red pepper sauce.

Fried Fish & Red Pepper Sauce

  • Serves: 6 people
  • Active time: 1 hour
  • Total time: 1 hour
  • Difficulty: Medium


Fried Fish

  • 1 large fish
  • Salt, to taste
  • Oil, for frying

Roasted Red Pepper Sauce

  • 4 large red bell peppers
  • ½ cup almonds, toasted
  • ¼ cup tomato paste
  • 2 tbsp. red wine vinegar
  • 2 tbsp. smoked paprika
  • 4 cloves garlic
  • ½ cup parsley
  • Salt and pepper, to taste
  • 1 cup extra virgin olive oil


  1. Season fish with salt and make slits on the body.
  2. Heat oil to 350F and fry fish until cooked through, about 5-8 minutes per side.
  3. Remove fish from oil and drain on paper towels.
  4. Set aside.
  5. Roast red peppers over open flame until blistered and blackened.
  6. Let sit in a bowl and cover for 10 minutes, until peppers are softened.
  7. When cool enough to handle, peel skins off the peppers and place peppers in a blender with all remaining ingredients except the oil.
  8. Blend for about 2 minutes or until the ingredients have started to break apart.
  9. While blending on low speed, slowly drizzle in the oil.
  10. Blend until sauce is smooth.
  11. Serve sauce underneath fried fish.
  12. Garnish with flat leaf parsley and extra virgin olive oil.
Bea Osmeña SEE AUTHOR Bea Osmeña

Bea Osmeña is a healthy-ish eater who is just as likely to take you to a vegan joint as she is to consume a whole cheese pie to herself. A former picky eater, Bea has discovered the joys of savory fruit dishes, but still refuses to accept pineapples on her pizza. On the rare occasion you catch her without food in her mouth, you are likely to find her looking at books she can't afford, hugging trees, or talking to strange animals on the street.

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