Pan Fried Fish with Roasted Red Pepper Sauce

My Pan Fried Fish with Roasted Red Pepper Sauce is comfort food at its finest. Just one bite of this hearty, rich, and tender fish will have you wondering how a dish this fantastic can be made in just 30 minutes!

Looking for a unique, but simple and quick dish to spice up the weeknight dinner routine? This Pan Fried Fish with Roasted Red Pepper Sauce is just the thing! Crispy, seared grouper fillets are served over a creamy, tangy red pepper sauce and garnished with just a splash of fresh lemon juice.

Packed with aromatic herbs, roasted veggies, and fresh fish, this dish is sure to leave your family happy and satisfied!

If fish isn’t something you’re totally comfortable with cooking, this easy pan fried method is a great way to start! It’s almost impossible to mess things up when it comes to frying a flour-dredged fillet of fish in rosemary-infused olive oil. Trust me, the fish will come out tender and flaky every time!

The easy fish preparation along with deep, smoky flavors from the homemade red pepper sauce equals a recipe that’s sure to be a big hit.

• Fool-proof way to cook fish.
• Easy, 30-minute weeknight meal.
• No-fuss sauce made in the food processor.
• Packed with deep, comforting flavors.

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• Grouper Fillets – Seasoned with your favorite seafood seasoning and dredged in flour.
• Extra Virgin Olive Oil – You’ll infuse this healthy oil with fragrant rosemary.
• Roasted Red Peppers – Choose plain, not marinated or flavored, roasted red peppers packed in water or oil.
• Roma Tomato – You may know these as “plum” tomatoes.
• Pine Nuts – Will add an earthy nuttiness when toasted. Hint: keep any extra pine nuts refrigerated to prevent them going rancid as quickly.
• Bread – You’ll need a couple of slices of leftover, almost stale, bread. Whatever you happen to have on hand is just great.
• Fresh Herbs – A combination of rosemary, parsley, and garlic.
• Balsamic Vinegar – Lends that slight acidic bite that balances out all the other flavors in the recipe.
• Lemon Wedges – The finishing touch for serving.

Prepare the Sauce

1. Toast the pine nuts in a dry skillet over medium heat.
2. In a food processor, combine the drained roasted red peppers, tomato, bread, pine nuts, garlic, rosemary, parsley, and balsamic vinegar.
3. With the processor running, stream in the olive oil to form a thick sauce.

Cook the Fish

4. Add the remaining two tablespoons of olive oil and a rosemary sprig to a shallow, non-stick pan. Heat over medium to medium-high heat while preparing the fish.
5. Sprinkle the fish with your choice of seasoning salt or seafood seasoning.
6. Dredge the fish in flour, shaking off the excess.
7. Cook in the rosemary-infused oil for 7-8 minutes until crispy and golden brown on both sides.

Plate and Serve

8. To serve, spoon a puddle of the sauce into the center of a plate. Place the fish on top of the sauce. Pass lemon wedges to squeeze over the fish.

• Substitute the grouper with other types of fish. Fillets of bass, halibut, or cod all work nicely.
• Not a fan of fish? Try this sweet, smoky sauce with other dishes. It pairs especially well with chicken, pasta, steak, and potatoes!

• If you don’t have a food processor, you can also use a blender to make the sauce. Simply add the ingredients to the blender and run it on high speed until a thick, smooth sauce forms.
• If you don’t have a favorite seafood seasoning blend, you can use seasoned salt instead.
• Looking for a way to make the recipe even easier? Try air frying the fish fillets! To do this, place the seasoned and floured fish into the well-greased basket of an air fryer. Spritz the fillets with a little oil and air fry at 360°F for 15 minutes or until the internal temperature of the fish is at least 145°F.

Any leftover fish and sauce should be stored separately. Both items may be stored in airtight containers in the fridge. The fish keeps for up to 3 days and the sauce for up to one week.

To reheat, it’s best to place the fish on a baking sheet in a low (200 degree) oven until warm, about 8-10 minutes. Bring the sauce to room temperature or warm it very briefly in a saucepan on the stovetop over low heat.

Although I don’t recommend pan frying the fish ahead of time (it can easily go a bit soggy in the fridge), I do suggest making the sauce in advance. Simply store the finished sauce in an airtight container in the fridge. It may be made up to 3 days ahead and will take on am even deeper flavor while chilling.

I like to serve this recipe with a side of vegetables such as my oven roasted asparagus, pan fried zucchini, or braised green beans. It also pairs quite well with pasta, rice, or potatoes.

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📖 Recipe

— This post was originally published on July 2, 2012. It has been updated with new photos and additional information.