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
8 items — tap to check off
Missing one? Custrd suggests a swap that works.
Open the appInstructions
Step 1
Preheat oven to 425°F. Slice peppers into 1-inch strips, removing seeds and white pith.
Step 2
Spread peppers on a sheet pan, drizzle with 1 tbsp oil and pinch of salt. Roast 8 minutes until edges char.
Step 3
Stir harissa and paprika into crushed tomatoes. Pour sauce over the peppers, spreading evenly.
Step 4
Pat fish dry. Nestle fillets into sauce, drizzle with remaining 2 tbsp oil, season with salt and pepper.
Step 5
Roast 10–12 minutes until fish flakes easily and sauce is bubbling at the edges.
Step 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
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is an iPhone and Android app that finds real recipes from the ingredients you already have. No more grocery-list aspirations. Try it free for 7 days.
