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Patagonian Fish with Leek and Red Bell Pepper Sauce
Here is a quick dish to prepare and cook. Full of color and depth of flavor, this naturally, slightly, sweet sauce goes beautifully with the thick white fish.
Servings Prep Time
4people 20minutes
Cook Time
10minutes
Servings Prep Time
4people 20minutes
Cook Time
10minutes
Ingredients
Instructions
  1. Pre-heat oven to 400 F (200 C)
  2. In a food processor, blend the red bell peppers, tomato, 2 tablespoons of the olive oil, garlic, paprika, sea salt and pepper. Put aside.
  3. In a roasting pan or dish, which is both oven-proof and safe to use on your stove-top, heat the remaining olive oil over medium heat. Cook the sliced leeks for 2-3 minutes, stirring gently.
  4. Add the blended sauce and continue to stir for a further 2 minutes.
  5. Season the fish fillets and add to the pan. Coat with the sauce.
  6. Place the pan in the oven for about 8 to 10 minutes. Ensure the fish is cooked through.
  7. Garnish with parsley. Serve with steamed vegetables such as broccoli and cauliflower and a spinach and rocket salad.
Recipe Notes

Patagonian Fish with Leeks and Red Bell Peppers www.compassandfork.com

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https://compassandfork.com/recipe/patagonian-fish-with-leek-and-red-bell-pepper-sauce/
https://compassandfork.com/recipe/patagonian-fish-with-leek-and-red-bell-pepper-sauce/