Confetti Fish

Name: Confetti Fish
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Mexican
Ingredients: 3 lb White Fish (3 pounds of any firm whitefish (think snapper or grouper)); ¼ piece Red Onion (¼ of red onion, sliced very thinly); ¼ piece Red Bell Pepper (¼ red bell pepper, sliced very thinly); ½ piece Bell Pepper (¼ orange bell pepper, sliced very thinly + ¼ yellow bell pepper, sliced very thinly); ¼ piece Poblano Pepper (¼ poblano pepper, sliced very thinly); ¼ cup Extra Virgin Olive Oil (¼ cup and 2 tablespoons of extra virgin olive oil, seperated); 1 ½ tsp Table Salt (1 ½ teaspoons of salt, freshly cracked pepper); 1 ½ tsp Sazon (1 ½ teaspoons of Abuela’s sazon)

A Cuban-American baked fish dish featuring firm white fish topped with a confetti of thinly sliced red onion and multicolored bell peppers, roasted until tender and golden.

30 minMexican

Servings4

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Gluten Free
Dairy Free
Pescatarian
Halal

Steps

1Preheat oven to 400 degrees and line a sheet pan with foil paper.
2Place the fish flat side down. Rub with 1/4 cup of oil on both sides and sprinkle with salt, pepper and sazon.
3Place the onions and peppers in a bowl and mix with the remaining 2 tablespoons of oil. Add a large pinch of salt and pepper. Spread the vegetables on top of the fish.
4Roast for 15-20 minutes. The time will depend on the thickness of the fish. The thicker the fish, the longer it will take. When it's ready, the veggies will be golden brown and the fish will be white opaque and the corners slightly golden.