Transform your dinner routine with this exquisite roasted fish and peppers with chickpea pesto recipe. The combination of fresh ingredients and a burst of flavors promises to elevate your dining experience. Let’s dive into the details of this culinary delight.
How to Make It
- 3 small peppers, cut into 2-inch pieces
- 1 medium red onion, cut into 1/2-inch-thick wedges
- 1/2 cup plus 1 tablespoon olive oil, divided
- Kosher salt and pepper
- 4 6-ounce firm white fish filets (cod works wonders)
- 1/2 teaspoon Aleppo pepper
- Fresh basil leaves
- 1 1/2 tablespoons grated lemon zest plus 3 tablespoons juice (extracted from 1 large lemon)
- 2 small cloves of garlic
- 1 15-ounce can low-sodium chickpeas, thoroughly rinsed
Preheat your oven to 425°F. On a rimmed baking sheet, toss the vibrant peppers and onion with 1 tablespoon of oil, 1/4 teaspoon of salt, and 1/4 teaspoon of pepper. Roast this medley until tender and kissed by a golden hue, typically taking around 20 to 22 minutes. Season your chosen fish with Aleppo pepper and 1/2 teaspoon of salt. Nestle these flavorful fish fillets amid the roasted vegetables and continue roasting until the veggies are irresistibly golden brown, and the fish achieves a delectable opaque texture. This stage usually takes about 10 to 12 minutes. While the oven does its magic, let’s create the soul of this dish— the chickpea pesto. In a food processor, pulse together fresh basil, lemon zest, lemon juice, garlic, and 1/4 teaspoon of salt until finely chopped. Gradually add the remaining 1/2 cup of oil and process until the mixture achieves a smooth, velvety texture. Introduce chickpeas into the symphony, pulsing until they add a delightful, slightly chunky texture to the pesto.
How to Serve This Meal
Serve this vibrant pesto alongside the perfectly roasted fish and vegetables, creating a harmonious dish that delights the senses.
Your dinner guests will be so impressed that they’ll start asking you why you haven’t opened your own restaurant. Who wouldn’t want to receive such flattery?