Merikrottipasta with Roasted Peppers
recipe

A fresh and sweet pasta dish combining the flavors of roasted yellow pepper, merikrotti fish, and fresh herbs. This delicious weekday meal brings sunshine to gloomy days.
Preparation Time: 1 hour
Serving Size: 4

Ingredients:

- 3-4 yellow bell peppers
- Olive oil
- 2 large fillets of merikrotti
- 1-2 tsp garam masala
- Dried thyme
- Pasta for four (e.g., tagliatelle)
- 1 shallot
- 2 garlic cloves
- 1 tbsp salted capers
- 1 glass of white wine
- 2 green onions
- A bunch of flat-leaf parsley
- Salt
- Pepper
- (Lemon zest and juice)

Instructions:

1. Preheat the oven to 200°C (fan) or 225°C.
2. Halve the bell peppers, remove the seeds, and cut into 2-3 pieces. Place the peppers skin-side up on a baking sheet, drizzle with olive oil, and roast for about 30 minutes until the surface is browned.
3. Boil water in a pot, add a generous teaspoon of salt, and cook the pasta according to package instructions.
4. Remove the backbone from the merikrotti and cut the fish into four steaks. Rub the fillets with garam masala, thyme, salt, and pepper.
5. Chop the green onions and parsley into a bowl, drizzle in some olive oil.
6. Heat a pan, add oil, and sear the merikrotti first on one side, then flip and cook for about three minutes on each side.
7. Add the chopped shallot, garlic, and capers to the pan. Sauté for a moment, then pour in the white wine and cover. Let the fish steam for a few minutes.
8. Drain the cooked pasta and mix it in a serving dish with the roasted peppers and herb-oil mixture. Season with pepper.
9. Place the fish pieces on top of the pasta, pouring over any remaining juices and capers from the pan.
10. Garnish with parsley and, if desired, lemon zest and juice.
11. Serve with a good glass of white wine.

Nutritional Information (per serving):

- Energy: 450 kcal
- Protein: 30 g
- Carbohydrates: 50 g
- Fat: 15 g
- Fiber: 4 g
- Salt: 1.5 g

Reviews: 3.09 (3532 reviews) ★★★★★ share