Sheet Pan Chraime
Israeli spiced fish baked in a tomato-pepper sauce with a bright paprika kick. Finished with charred peppers and a squeeze of lemon—ready in under 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 380
- Protein
- 35g
Ingredients
- 12 oz firm white fish fillets (cod, halibut, or sea bass)
- 2 medium red bell peppers
- 1 can can crushed tomatoes (28 oz)
- 2 tbsp harissa paste
- 1 tbsp paprika (sweet or smoked)
- 1 whole lemon
- 3 tbsp olive oil
- ¼ cup fresh parsley or cilantro, chopped
Instructions
- 1
Preheat oven to 425°F. Slice peppers into 1-inch strips, removing seeds and white pith.
- 2
Spread peppers on a sheet pan, drizzle with 1 tbsp oil and pinch of salt. Roast 8 minutes until edges char.
- 3
Stir harissa and paprika into crushed tomatoes. Pour sauce over the peppers, spreading evenly.
- 4
Pat fish dry. Nestle fillets into sauce, drizzle with remaining 2 tbsp oil, season with salt and pepper.
- 5
Roast 10–12 minutes until fish flakes easily and sauce is bubbling at the edges.
- 6
Squeeze half the lemon over the pan. Garnish with fresh herbs. Serve with remaining lemon wedge.
Tools you’ll need
- sheet pan (17×12 inch)
- small bowl (for mixing sauce)
- knife
- cutting board
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