Oven-Roasted Chesapeake Rockfish with Peppers and Baby Potatoes

Name: Oven-Roasted Chesapeake Rockfish with Peppers and Baby Potatoes
Ingredients: 1 roasted red pepper, puréed; 1/2 cup canola mayonnaise; 1-2 teaspoons chopped garlic (or to taste); Pinch of saffron (optional); Pinch of cayenne pepper; 2 tablespoons olive oil; 1 medium onion, thinly sliced; 2 teaspoons minced garlic; 1 green pepper, seeded and julienned; 2 red peppers, seeded and julienned; 2 yellow peppers, seeded and julienned; 1 cup chicken stock or white wine; 2-3 tablespoons mixed chopped fresh herbs (such as thyme, oregano, rosemary, or parsley); Sea salt; freshly ground black pepper; 1 1/2 to 1 3/4 pounds rockfish fillets, cut into four portions; 1 tablespoon olive oil; 16-20 unpeeled baby new potatoes, halved if large; Small bouquet assorted herbs (for garnish)

www.deliciousliving.com

The unique red-pepper rouille adds rich flavor without overpowering the fish.

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Ingredients

1 roasted red pepper, puréed
1/2 cup canola mayonnaise
1-2 teaspoons chopped garlic (or to taste)
Pinch of saffron (optional)
Pinch of cayenne pepper
2 tablespoons olive oil
1 medium onion, thinly sliced
2 teaspoons minced garlic
1 green pepper, seeded and julienned
2 red peppers, seeded and julienned
2 yellow peppers, seeded and julienned
1 cup chicken stock or white wine
2-3 tablespoons mixed chopped fresh herbs (such as thyme, oregano, rosemary, or parsley)
Sea salt
freshly ground black pepper
1 1/2 to 1 3/4 pounds rockfish fillets, cut into four portions
1 tablespoon olive oil
16-20 unpeeled baby new potatoes, halved if large
Small bouquet assorted herbs (for garnish)