Fish fillets with mint and bell pepper salsa recipe

5 from 1 vote

A fish fillets recipe with a simple mint and red bell pepper salsa. Ideal to warm you up, especially during the cold summer months.

Course Main Course

Cuisine American

Keyword bell pepper, fillet, fish, mint, salsa

Prep Time 20

Cook Time 45

Total Time 1 5

Servings people

Calories 315kcal

Cost 15

In a large skillet over medium-high heat, add 1 tablespoon of olive oil, then the red bell peppers. Stir-fry until the peppers soften.
4 tablespoon extra-virgin olive oil, 2 red bell peppers
In a bowl, mix the Dijon mustard, lemon juice, lemon zest, and 2 tablespoon of olive oil. Stir in the mint and the red bell peppers.
4 tablespoon extra-virgin olive oil, 2 tablespoon Dijon or homemade mustard, 2 tablespoon lemon juice, 1 teaspoon lemon zest, 2 red bell peppers
Rinse the fish fillets and pat them dry.
2 pounds sole fillets
Preheat your skillet over a medium-high flame. Make sure the skillet is hot before searing the sole on each side. This helps keep the juices inside the fish without drying it out.
Add your cooking fat and swirl it around on the bottom of the pan, making sure everything is equally coated.
Place each sole fillet in the skillet and cook for about 1 minute on each side over medium-high heat. Once cooked, remove the fish from the skillet and place it aside on a platter.
Add 1 cup of water to the skillet and scrape the bottom reduce heat to medium-low and continue to stir for about 2 minutes.
1 cup of water
Place the fish back in the skillet with the water, add the mint and bell pepper preparation and cook until everything is warm.
½ bunch fresh mint leaves