Patagonian Fish with Leek and Red Bell Pepper Sauce

Thick white fish fillets cooked in a naturally sweet sauce of red bell peppers, tomato and leek. Easy to prepare and quick to cook. Serve with steamed vegetables such as broccoli and cauliflower and a spinach and rocket salad. Today we are featuring Patagonian-style fish with leek and red bell pepper sauce.

Serves: 4

Serves: 4decrease servingsincrease servings



Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Pre-heat oven to 400 F (200 C)
  2. In a food processor, blend the red bell peppers, tomato, 2 tablespoons of the olive oil, garlic, paprika, sea salt and pepper. Put aside.
  3. In a roasting pan or dish, which is both oven-proof and safe to use on your stove-top, heat the remaining olive oil over medium heat. Cook the sliced leeks for 2-3 minutes, stirring gently.
  4. Add the blended sauce and continue to stir for a further 2 minutes.
  5. Season the fish pieces and add to the pan. Coat with the sauce.
  6. Place the pan in the oven for about 8 to 10 minutes. Ensure the fish is cooked through.
  7. Garnish with parsley. Serve with steamed vegetables such as broccoli and cauliflower and a spinach and rocket salad.


Use fish fillets which are thick such as Chilean Sea Bass or Rockling.

Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at

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Recipe Info

  • Difficulty
  • prep:20 minutes
  • cook:10 minutes
  • Show nutritional information
    This is our estimate based on online research.
    Fat:12 g
    Carbohydrates:1 g
    Protein:7 g
    Calculated per serving.

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