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Ingredients
| whitefish: 4 fillets |
| chicken broth: 3/4 cup |
| onions: 1 (sliced) |
| dried oregano (ground): 3/4 tsp |
| lemons (cut into sections): 1/2 tsp (peel) |
| lemon juice: 1/2 tsp |
| garlic: 1 clove |
| green sweet peppers (chopped): 3/4 cup |
| red sweet peppers (chopped): 3/4 cup |
| cornstarch: 1/2 tsp |
| lemons: 1 (halved and sliced) |
| water: 1 tsp |
Fish and peppers
Credit: www.bhg.com
User rating:
-
Prep Time
25 min -
Cook Time
20 min -
Servings
4 serving(s)
Tags
Thaw fish, if frozen. Rinse fish and pat dry with paper towels. Measure thickness of fish; set aside.
In a 10-inch skillet, combine chicken broth, onion, oregano, lemon peel, lemon juice, and garlic. Bring mixture to boiling; reduce heat. Cover and simmer about 3 minutes or until onion is tender.
Arrange fish fillets in onion mixture. Add peppers. Cover and simmer over medium heat 4 to 6 minutes for each 1/2-inch thickness of fish or until fish flakes easily when tested with a fork. Use a slotted spoon to transfer fish and vegetable mixture to a serving platter. Keep warm.
Combine cornstarch and water. Add to pan juices. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Spoon atop fish and vegetables. Garnish with lemon. Makes 4 servings.