👨‍🍳 作り方

1. 1

   Preheat oven to 400°F (200°C). Pat the fish fillets dry and season with salt and pepper.

   💡 プロのコツ: Ensuring the fish is dry helps it to sear better if pan-frying, or crisp up in the oven.
2. 2

   In a large oven-safe skillet or baking dish, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.

3. 3

   Add the minced garlic and chopped red bell pepper to the skillet. Cook for another 3-4 minutes until the pepper is tender and garlic is fragrant.

4. 4

   Stir in the diced tomatoes (with their juice), tomato paste, cumin, coriander, and Aleppo pepper flakes. Bring to a simmer and cook for 5 minutes, stirring occasionally.

5. 5

   Stir in the lemon juice. Taste and adjust seasoning with salt and pepper.

   💡 プロのコツ: The sauce should be flavorful and slightly spicy.
6. 6

   Nestle the fish fillets into the sauce in the skillet or baking dish. Drizzle the remaining 2 tablespoons of olive oil over the fish.

   💡 プロのコツ: Ensure the fish is partially submerged in the sauce for moist cooking.
7. 7

   Bake for 15-20 minutes, or until the fish is cooked through and flakes easily with a fork. Cooking time will vary depending on the thickness of the fillets.

   💡 プロのコツ: Avoid overcooking the fish to keep it moist.
8. 8

   Garnish with fresh chopped cilantro, parsley, and toasted pine nuts (if using) before serving.

   💡 プロのコツ: Fresh herbs add a bright contrast to the rich sauce.