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Pan-Seared White Fish, Roasted Pepper and Sage Sauce, Braised Vegetables

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Member since 2008

Serves 1-2 | Prep Time 15 | Cook Time 30


white fish filet
salt and pepper
vegetable oil
ground corriander

2 tbsp butter
half onion chopped
1 tbsp wine wine vinegar
2 red bell peppers
1 clove garlic
2 tbsp white flour
1 cup chicken stock
1 tbsp worchestershire sauce
1 tbsp lemon juice
1 sprig of sage
1/4 cup sweet cream
1 dash cayenne
1 dash smoked paprika
salt and pepper

1 large zucchini
3 parsnips
2 large carrots
3 tbsp balsamic vinegar
1/4 cup chicken stock
1/4 cup white wine
salt and pepper
2 tbsp vegetable oil


roast red peppers in oven for 15 mins at 400 degrees

add chopped onions to a medium-heat skillet with all of butter

add all flour slowly, add salt and pepper to taste

heat until rue is light brown, and onions are transparent

add stock, vinegar, sage, roasted peppers, and crushed garlic clove

reduce by half

strain out peppers, onions, garlic, and sage

lower heat to low

add cream, paprika, cayenne, lemon juice, and worchestershire sauce

allow 5 mins for flavors to meld together

keep heated over low heat


season filets with salt, pepper, and corriander

heat skillet with oil on high

sear fillets for 5 mins each side, without disturbing

add fillets to sauce over low heat, and cover until serving


julienne carrots, zucchini, and parsnips

coat in balsamic vinegar, salt and pepper

heat pan to high with vegetable oil

add vegetables, and let caramelize, mixing occassionally

after 10 minutes add stock and white wine

lower heat to medium, reduce by half

remove vegetables

Serve with sauce coating the filets, and fresh sage

Pairs Well With


I think of the summer I spent traveling the coast of central Chile. I think of the intense sensations I would feel on my morning walks down the beach. The smell of ocean air the surrounded me. The feel of the crisp breeze against my skin. The sound of gulls cawing, and the fishboats' bells ringing as they come into shore from a night of angling. The cool sand under my feet, and the yells from a local market "congrio! congrio!, sole! sole!" I could smell the fresh fish hitting a sizzling skillet over a wood fire. This dish is my dedication to that summer.

The whitefish filets are from the northern lake michigan I bought from a local purveyor. The vegetables and herbs are from an organic urban garden in the West Town neighborhood.

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