Really Quick Hot Roasted Fish
At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs.
When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.
Ingredients:
4-5 small fish, scaled and gutted (about 3 oz each)
4 garlic cloves
1 lemon
1 fresh red chile
a bunch of flat-leaf parsley
1 teaspoon fennel seeds
extra virgin olive oil
sea salt and freshly ground black pepper
Instructions:
Preheat the oven to 400 F. Place your fish into a large baking tray.
Smash and roughly chop your garlic and add it your baking tray. Squeeze a whole lemon over the fish and add the halves to the tray, cut side up. A tip how to easily squeeze a lemon (particularly important for women): roll a lemon at the table, pressing it down with your hand. It will soften and the juice will just come out at once as you cut it!
Finely slice your chile, remember to deseed it if you don’t like your fish too hot, and add the chilly to the baking tray.
Take your parsley, chop the stalks, reserve the leaves. Add the chopped stalks together with fennel seeds to the baking tray, sprinkle with sea salt and freshly groung black pepper and generously add good quality olive oil.
Now toss the fish with your hands, so that all you’ve added to the tray gives the most of their flavor to the fish. Place the tray to the top shelf of the oven and roast your fish for around 15 minutes until it’s golden and crispy.
Serve with a simple vegetable side salad. Just take any fresh vegetables that you have in your fridge, chop them along with the parsley leaves that you reserved earlier and dress them squeezing the juice remaining in roasted lemons.
From furmanfood.blogspot.com