How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Roasted Pepper Compote for Fish?

You need 9 ingredients. The key ingredients include: 2 red bell peppers, roasted, peeled, seeded and julienned, 2 yellow bell peppers, roasted, peeled, seeded and julienned, 2 Poblano chiles or green peppers, roasted, peeled, seeded and julienned, 1 large bunch oregano, leaves only, chopped, and more.

Is Roasted Pepper Compote for Fish suitable as seafood?

Yes, Roasted Pepper Compote for Fish falls under the Seafood category and is a great choice for this type of meal.

How do I store leftover Roasted Pepper Compote for Fish?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Pepper Compote for Fish Recipe

Name: Roasted Pepper Compote for Fish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 red bell peppers, roasted, peeled, seeded and julienned; 2 yellow bell peppers, roasted, peeled, seeded and julienned; 2 Poblano chiles or green peppers, roasted, peeled, seeded and julienned; 1 large bunch oregano, leaves only, chopped; 1 small red onion, thinly sliced; 1/2 cup olive oil; Juice of 2 limes or 1/4 cup red wine vinegar; 1 teaspoon salt; 1/2 teaspoon freshly ground black pepper

Try this homemade Roasted Pepper Compote for Fish recipe the whole family will love. Made with red bell peppers, yellow bell peppers, chiles and oregano…

This Roasted Pepper Compote for Fish relies on simple, everyday ingredients such as olive oil, salt and freshly ground black pepper. It comes together quickly and makes 4 servings, at about 384 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Seafood

Servings: persons

2 red bell peppers, roasted, peeled, seeded and julienned
2 yellow bell peppers, roasted, peeled, seeded and julienned
2 Poblano chiles or green peppers, roasted, peeled, seeded and julienned
1 large bunch oregano, leaves only, chopped
1 small red onion, thinly sliced
1/2 cup olive oil
Juice of 2 limes or 1/4 cup red wine vinegar
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
384 kcal
Category
Seafood

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