with Peppers and Corn
|Saturated Fat Acids||2.3 g|
|Sugar added||0 g|
|Bread exchange unit||2|
Quarter bell peppers lengthwise, remove the seeds, rinse and dry. Place skin sides up on a baking sheet.
Roast peppers under preheated broiler until blackened and blistered, watching carefully. Place in a bowl, cover with a plate and let stand 10 minutes.
Peel peppers with a knife.
Peel shallots and thinly slice. Rinse corn and drain. Rinse the parsley, shake dry, pluck leaves and coarsely chop.
Rinse lemon with hot water and wipe dry. Finely grate zest and squeeze juice.
Heat 1 tablespoon oil in a pan over medium heat. Sauté shallots until translucent, stirring frequently, about 3 minutes.
Add bell peppers and corn and cook over low heat until softened, about 5 minutes. Season with salt, pepper and lemon juice.
Meanwhile, peel the garlic and finely chop.
Mix garlic in a small bowl with paprika, oregano, cumin, red-pepper flakes and 1/2 teaspoon pepper.
Rinse fish, pat dry, season with salt and coat with the spice mixture.
Heat the remaining oil in another pan over high heat and cook the fish on both sides until seared and fish is opaque throughout, about 3 minutes. Stir basil and lemon zest into vegetables. Divide vegetables and fish among plates and serve immediately.