Ingredients
- 4 Roma tomatoes cut into wedges
- 2 ears corn kernels cut off
- 1 yellow bell pepper seeded and sliced into 1/4" strips
- 1 red bell pepper seeded and sliced into 1/4" strips
- 1 medium white onion thinly sliced and separated into rings
- 1 cloves garlic peeled and chopped
- kosher salt to taste
- black pepper to taste
- 1/2 teaspoon ground allspice
- 1/4 teaspoon crushed red pepper flakes
- 2 tablespoons olive oil extra virgin
- 4 filets fresh fish red snapper, red fish or tilapia
- 1 cup fresh basil leaves
- 2 Key limes
Servings: servings
Units:
Instructions
Roast Vegetables
- Prepare your mise en place.
- Preheat oven to 400°F.
- Place all of the vegetables in a large mixing bowl. Season with garlic, salt, black pepper, allspice, and chili flakes. Drizzle with olive oil. Toss the mixture thoroughly to combine.
- Line a sheet pan with foil.
- Turn seasoned vegetable mixture on to sheet pan. Spread the vegetables out on the pan.
- Place pan in oven. Roast for 7 minutes. Remove from oven.
Roast Fish
- Cut fish fillets into 2 inch pieces.
- Season fish pieces with salt and black pepper.
- Place the fish pieces on top of the vegetables.
- Return fish and vegetables to the oven. Roast for 8 minutes.
- Remove from oven.
- Squeeze limes over fish and vegetables.
- Sprinkle basil on top.
- Serve while hot. Enjoy!
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