Name: Garden-Style Fish with Onions and Bell Peppers
Yield: 4
Ingredients: 2 cups sliced yellow onion; 1 cup thinly sliced green and/or red bell pepper; 3 Tbsp olive oil (divided); 1 lb white fish fillets ((tilapia, sole, perch, or orange roughy)); 1/2 tsp marjoram; Garlic salt (to taste); 1/2 cup vegetable broth or white wine

Garden-Style Fish with Onions and Bell Peppers

Garden-Style-Fish-w-Onions-n-Bell-Peppers-WebCloseup

Course

Main Dish

Servings

Ingredients

2 cups sliced yellow onion
1 cup thinly sliced green and/or red bell pepper
3 Tbsp olive oil divided
1 lb white fish fillets (tilapia, sole, perch, or orange roughy)
1/2 tsp marjoram
garlic salt to taste
1/2 cup vegetable broth or white wine

Course

Main Dish

Servings

Ingredients

2 cups sliced yellow onion
1 cup thinly sliced green and/or red bell pepper
3 Tbsp olive oil divided
1 lb white fish fillets (tilapia, sole, perch, or orange roughy)
1/2 tsp marjoram
garlic salt to taste
1/2 cup vegetable broth or white wine

Instructions

Sauté onion and bell pepper in a large skillet in 2 tablespoons oil over medium heat for 8–10 minutes or until tender and lightly sautéed.
Push the vegetables to one side of the skillet and add remaining 1 tablespoon oil to pan.
Place fish in a single layer in the pan. Spoon vegetables over fish and sauté 2–5 minutes (depending upon thickness of filets) or until fish are cooked halfway through.
Turn fish, sprinkle with marjoram and garlic salt, and finish cooking.
Add broth or wine to pan and continue to cook uncovered until liquid reduces slightly.
Serve fish with juices from the pan and the vegetables over the top.

Recipe Notes

Recipe and photo courtesy of The National Onion Association, www.onions-usa.org.

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