Baked Kanpachi
Serves: 4-6
Dinner can’t get any easier than baking a beautiful fillet of Kanpachi along with fresh vegetables.
The sweet roasted bell peppers, Cipollini onions will complement the garlicky flavors from the flaky Kanpachi.
INGREDIENTS:
- 1 ½ – 2 lb fillet Kanpachi (salmon, halibut, red snapper or your favorite firm fish)
- Maldon salt
- 1 teaspoon dried oregano
- 1 teaspoon dried lemon pepper
- 1 teaspoon paprika
- 4 garlic cloves, peeled and minced
- 2 oranges, juice and zest of one, the other peel and segments
- 4 tablespoons extra virgin olive oil
- 10 basil leaves, rolled and sliced into ribbons
- 3 bell peppers (any color), sliced thinly
- 2 red Cipollini onions or 1 large red onion, peeled and thinly sliced
DIRECTIONS:
- Preheat oven to 400ºF.
- Pat fish fillet dry and season with salt on both sides.
- Place the fish in a large zip-top bag. Add the herbs, spices, minced garlic, extra virgin olive oil, zest and orange juice. Zip the bag shut and massage to be sure the fish is evenly coated in the marinade. Marinate for 30 minutes.
- Arrange bell peppers, onions and orange segments in the bottom of a 9 x 13 baking dish. Remove the fish from the zip-lock, place the fish on top of the vegetables and pour the marinade over it, then scatter over the basil leaves.
- Bake in pre-heated oven for 20 to 25 minutes or until fish is done and flakes easily.
NOTES:
How to know if your fish is cooked?
To be sure your fish fillet is cooked, use an instant read thermometer to check at the thickest part of the fish. Internal temperature should register 145ºF and your fish should be opaque and flake easily with a fork.
