Spanish Style Fish Skillet

Spanish-Style Fish Skillet

This skillet dish is packed with flavor and comes together in under an hour. The smoky paprika and saffron give it a taste of Spain, while the tender fish and colorful vegetables make it a satisfying meal.

Ingredients:

• 12 oz baby potatoes, halved
• 2 Tbsp olive oil
• Salt and freshly ground black pepper, to taste
• 1 Tbsp smoked paprika
• 4 skinless, white fish fillets (cod, halibut, or tilapia work well)
• 2 shallots, thinly sliced
• 3 garlic cloves, minced
• 1 cup chopped roasted red peppers (from a jar or roasted yourself)
• 1/2 cup dry white wine (optional)
• 1 (14.5 oz) can diced tomatoes, undrained
• 1/4 cup chopped fresh parsley
• Lemon wedges, for serving

Cooking Guide:

1. Prep the potatoes: In a medium pot, cover the potatoes with water and bring to a boil. Cook for 10-12 minutes, or until tender. Drain and set aside.
2. Season the fish: Pat the fish fillets dry and season with salt and pepper.
3. Cook the fish: Heat olive oil in a large skillet over medium heat. Sear the fish fillets for 2-3 minutes per side, or until golden brown. Remove the fish from the pan and set aside on a plate.
4. Sauté the aromatics: In the same skillet, add the shallots and garlic. Cook for 1 minute, or until fragrant.
5. Add the vegetables: Add the smoked paprika, roasted red peppers, and potatoes to the pan. Cook for 2-3 minutes, stirring occasionally.
6. Deglaze the pan (optional): If using white wine, pour it into the skillet and scrape up any browned bits from the bottom. Let the wine simmer for a minute, then add the diced tomatoes with their juices.
7. Simmer the sauce: Bring the sauce to a simmer and cook for 5 minutes, or until slightly thickened.
8. Nestle the fish back in: Return the fish fillets to the pan and spoon the sauce over them. Cover the skillet and simmer for 5-7 minutes, or until the fish is cooked through.
9. Garnish and serve: Sprinkle the chopped parsley over the fish and serve immediately with lemon wedges for squeezing over the fish.

Tips:

• For a richer flavor, use a few tablespoons of butter along with the olive oil when searing the fish.
• If you don’t have roasted red peppers, you can use diced fresh bell peppers instead. Saute them in the pan with the shallots and garlic for an additional 3-4 minutes.
• This dish is also delicious served over rice or quinoa.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.