Creole Roast Rockfish & Peppers

Creole-spiced rockfish roasts over juicy August tomatoes and sweet bell pepper while a simple pot of rice cooks alongside.

This recipe may need another look before cooking.

It scored 6/10, below our 8/10 retry mark.

1.
Preheat the oven to 425°F. Cut 1 Fresh Red Hothouse Bell Pepper into strips, chop 8 ounces Fresh Red Tomato, thinly slice 4 ounces Jumbo Yellow Onion, and mince 2 cloves Garlic; toss everything on a rimmed sheet pan with 1 tablespoon Olive oil, 1/4 teaspoon Kosher salt, and 1/4 teaspoon Black pepper, then roast for 10 minutes.
2.
Meanwhile, combine 3/4 cup Kroger® Long Grain Rice, 1 1/2 cups Water, and 1/4 teaspoon Kosher salt in a saucepan. Bring to a boil, cover, reduce the heat to low, and cook for 18 minutes; remove from the heat and let stand, covered, for 5 minutes.
3.
Pat 1 pound Fresh Rockfish Fillet Pacific Caught dry and cut it into 2 portions. Rub with 1 tablespoon Olive oil, 1/2 teaspoon Kosher salt, 1 teaspoon Sweet paprika, 1/2 teaspoon Dried thyme, 1/4 teaspoon Dried oregano, and 1/8 teaspoon Cayenne pepper; place the portions over the hot roasted mixture.
4.
Roast for 10–12 minutes, until the thickest part reaches 145°F and flakes easily, then let the finished pan rest for 3 minutes.
5.
Fluff the cooked grains, divide all finished components between 2 shallow bowls, drizzle each serving with 1/2 tablespoon Lemon juice, and spoon the colorful roasting juices over the top.

Health: About 610 calories per serving, with roughly 45 grams of protein plus a generous serving of summer vegetables.

Drink pairing: A chilled Sauvignon Blanc complements the lean fish and cools the Creole spice.

Careme