Roasted Tilapia and Carrot & Zucchini Hash
with roasted red pepper sauce
Ingredients
- Tilapia - 4 fillets
- Homemade roasted red pepper sauce - 1/2 cup ((ingredients listed separately))
- Lemons - 1/2, sliced into wedges
- Garlic - 2 cloves, minced
- Carrots - 3, grated
- Zucchini - 3, grated
- Cooking oil - 1 Tbsp
- Homemade roasted red pepper sauce - 2 Tbsp to 1/4 cup
- Garlic - 1 clove
- Roasted red peppers - 1 ((buy jarred pre-roasted))
- Balsamic vinegar - 2 Tbsp
- Olive oil - 2 Tbsp
Nutrition Facts
Prep
- Fish - Rinse and dry fish. Salt & pepper.
- Garlic (for sauce) - Peel clove. (Can be done up to 3 days ahead)
- Garlic (for sauted veggies) - Mince. (Can be done up to 3 days ahead)
- Carrots / Zucchini - Grate in a food processor (or box grater). Keep the two grated vegetables separated though. (Can be done up to 3 days ahead).
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Make
- Place all roasted red pepper sauce ingredients in a blender or in a container for immersion blender. Blend and then season to taste with salt.
- Oven directions for fish: Position top rack of the oven so it's about 6" (15 cm) below broiler. Turn on broiler to pre-heat. Line a sheet pan with foil and spray with cooking oil. Place fish on foil, and broil for 10 to 12 minutes.
- Stovetop directions for fish: Heat up a skillet over medium-high heat and then add cooking oil. Add fish seasoned side down to heated oil. Sear for ~3 minutes on each side. Lower heat to medium, cover with lid or foil and cook for another 2 to 3 minutes, until fish is flaky.
- After protein is done (if you can handle multiple pans cooking, you can do this at the same time as protein), heat a saute pan or skillet over medium-high heat. Add cooking oil and then garlic to heated oil. Once you can smell the garlic, add the carrots with a dash of salt. Saute for about 2 minutes and then add zucchini. Saute for another 2 to 3 minutes to your desired level of crunchiness.
- Enjoy both your fish and vegetables with roasted red pepper sauce and lemon wedges.
Nutrition Facts
Reviews
Ratings
15 reviews
Every fish dish I make with Cook Smarts makes me more confident in my ability to cook fish. The red pepper sauce in this dish was so good we almost licked the bowl clean.
0 HelpfulI knew that the presence of three of my favorite things—roasted red peppers, zucchini, and fish—would make this a favorite, but oh yeah, yum. I made the sauce with a red pepper tapenade I had in the fridge, which brought in some lovely flavors of caramelized onion and artichoke heart, so that was a definite plus to deepen the flavor of the sauce. Served this one with some leftover samosas and the spicy tamarind sauce, which went surprisingly well!
0 HelpfulI've been wanting to make this hash for a while and I'm so glad I did. I changed these into tacos and they were a hit. I used fried whiting in place of the tilapia and loaded everything onto a whole-wheat tortilla. I also made two versions of the sauce. The first was the original version and the second had a hot pepper added to it. It was a great way to get my husband to eat more veggies.
0 HelpfulThis was really good. I used perch instead. I added garlic, red pepper flakes, and a touch of cream to the sauce. The leftover veg and sauce would make a great frittata!
0 Helpful