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- 3 small peppers, cut into 2-in. pieces
- 1 medium red onion, cut into 1/2-in.-thick wedges
- 1/2 c. plus 1 Tbsp olive oil, divided
- Kosher salt and pepper
- 4 6-oz firm white fish fillets (we used cod)
- 1/2 tsp. Aleppo pepper
- basil leaves
- 1 1/2 Tbsp. grated lemon zest plus 3 Tbsp juice (from 1 large lemon)
- 2 small cloves garlic
- 1 15-oz can low-sodium chickpeas, rinsed
- Step 1Heat oven to 425°F. On rimmed baking sheet, toss peppers and onion with 1 Tbsp oil and 1/4 tsp each salt and pepper. Roast until tender and beginning to brown, 20 to 22 min.
- Step 2Season fish with Aleppo pepper and 1/2 tsp salt; nestle amid vegetables and roast until vegetables are golden brown and tender and fish is opaque throughout, 10 to 12 min. more.
- Step 3Meanwhile, in food processor, pulse basil, lemon zest and juice, garlic, and 1/4 tsp salt until finely chopped. Add remaining 1/2 cup oil and process until smooth. Add chickpeas and pulse until chopped but still slightly chunky. Serve pesto with fish and vegetables.
Per serving: About 521 cal, 33.5 g fat (4.5 g sat), 65 mg chol, 646 mg sodium, 23 g carb, 6 g fiber, 5.5 g sugar (0 g added sugar), 34 g pro
This article originally appeared in the October/November 2023 issue of Women's Health.
Becca Miller (she/her) has been working in the Good Nutrients Test Kitchen since 2018, where she recipes and writes about tasty recipes, food trends and top cooking tools. She attended from NYU with a liberal arts degree on creative writing. She makes killer scrambled eggs, spoils a glass of un-oaked chardonnay and takes pride in her love of reality television.
