2 lg Red bell peppers
4 tablespoon Olive oil
2 teaspoon Garlic; finely minced
1/4 c Oil-packed sun-dried Tomatoes; finely minced
2 teaspoon Fresh lemon juice
1 teaspoon Grated lemon zest
1/4 teaspoon Cayenne pepper; or to taste
1/2 c (about) chicken or fish Stock; or as needed
Salt/freshly ground pepper
4 Firm white fish fillets Such as sea bass, monkfish, Or rock cod or flaky fish Fillets such as sole (5-6 oz Each)
2 To 3 tabl. unsalted butter; optional
4 tablespoon Fresh chives or mint; chopped
Yield: 4 Servings
Hold the bell peppers over an open flame, or slip under a preheated broiler (griller). Turn until lightly blackened on all sides. Transfer to a covered plastic container for about 20 minutes. Peel away the blackened skin, cut the peppers in half and seed and derib. Dice finely and set aside.
In a sauté pan over low heat, warm 2 tablespoons of the oil. Add the garlic and sauté for a few minutes, then stir in the sun-dried tomatoes. Add the diced peppers, lemon juice, zest and cayenne pepper. Cook, stirring, to blend the flavors, about 5 minutes. Puree in a food processor fitted with metal blade or in blender. Add 2 tablespoons stock and process to spoonable consistency, add stock as needed. Season with salt and pepper. Set aside.
In a large sauté pan over medium heat, warm the remaining 2 tablespoons oil. Sprinkle the fish fillets with salt and pepper and add to the pan. Sauté, turning once, until golden on both sides and opaque throughout when tested with a knife, about 4 minutes on each side. Using a spatula transfer to warmed individual plates, cover with plastic wrap and keep warm.
Pour remaining stock (1/3 to 1/2 cup) into the pan over high heat and deglaze by stirring to dislodge any browned bits. Reduce the heat to medium and add the puree; warm through. Swirl in the butter, if desired, or a little more stock to achieve a sauce consistency. Pour over the fish, sprinkle with the chives or mint and serve at once.