Fish with roast capsicum and almond relish

Any night is a special occasion with this healthy recipe — it looks impressive, tastes delicious and is packed with fresh flavours.

Recipe «Fish with roast capsicum and almond relish» presented in category Recipes / Fish, to prepare this dish you will need no more 35 minutes. To make this dish at home by prescription from the author Gomer would need: 1 large red capsicum, halved, deseeded, Olive oil spray, 2 large tomatoes, quartered, deseeded, finely chopped, 45g blanched almonds, toasted, coarsely chopped, 1 tbsp chopped fresh continental parsley , 1 tbsp chopped fresh chives, 2 tsp red wine vinegar, 1 tsp olive oil , 1 tsp paprika, 4 firm white fish fillets, Steamed broccolini, to serve, Baby Coliban potatoes, to serve.

Ingredients:

• 1 large red capsicum, halved, deseeded 
• Olive oil spray 
• 2 large tomatoes, quartered, deseeded, finely chopped 
• 45g blanched almonds, toasted, coarsely chopped 
• 1 tbsp chopped fresh continental parsley 
• 1 tbsp chopped fresh chives 
• 2 tsp red wine vinegar 
• 1 tsp olive oil 
• 1 tsp paprika 
• 4 firm white fish fillets 
• Steamed broccolini, to serve 
• Baby Coliban potatoes, to serve 

Instructions

1. Preheat oven to 200°C. Place the capsicum, skin-side up, on a baking tray. Spray lightly with oil. Roast for 20-25 minutes or until charred and blistered. Place in a heatproof bowl. Cover with plastic wrap. Set aside for 20 minutes to stand (this helps lift the skin).
2. Peel and discard the skin from the capsicum. Finely chop the capsicum and return to the bowl. Add the tomato, almond, parsley, chives, vinegar, oil and paprika. Season with pepper. Stir to combine.
3. Heat a large non-stick frying pan over high heat. Spray lightly with oil. Cook the fish for 2-3 minutes each side or until golden and the fish flakes when tested with a fork in the thickest part.
4. Divide the vegetables and fish among serving plates. Serve with the salsa.