Garden-Style Fish with Onions and Bell Peppers
sliced yellow onion
thinly sliced green and/or red bell pepper
white fish fillets
(tilapia, sole, perch, or orange roughy)
vegetable broth or white wine
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 and photo courtesy of The National Onion Association,