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Patagonian Toothfish with Red Pepper

Valentina K. Wein
This fish will melt in your mouth, and the sauce has just the right amount of sweetness and spice to make every bite an explosion of delicious flavor.
5 from 3 votes
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Main Course, Dinner
Cuisine American
Servings 4
Calories 395 kcal


  • 2 cups sweet red peppers (Kapia, Pimentos, Bell, or Cherry), roughly chopped
  • ½ cup fresh tomato, washed and dried, seeds removed, roughly chopped
  • ¼ cup olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon garlic, finely chopped
  • 1 teaspoon sweet paprika
  • ½ teaspoon salt
  • ½ teaspoon granulated sugar
  • 10 ounces fresh spinach, washed and dried, stems removed
  • 4 (approximately 5-ounce) fillets Patagonian Toothfish


  • Preheat the oven to 400°F.
  • In a blender or food processor fitted with the blade attachment, blend the peppers and tomato with the olive oil, vinegar, garlic, paprika, salt and sugar.
  • Pour the sauce into a medium to large, oven-proof skillet (cast iron is perfect), and place it over medium-high heat.
  • Add the spinach and cook until it's completely wilted, about 2 minutes. Remove the pan from the heat.
  • Season both sides of the fillets with sea salt and freshly ground black pepper. Then add them to the pan, being sure to coat both sides with the sauce.
  • Place the pan in the preheated 400°F oven and cook just until the fillets are cooked through -- it should still be translucent in the center, 7 to 10 minutes.
  • Serve immediately.
Keywords light and healthy recipes, fish for dinner party
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