Garden-Style Fish with Onions and Bell Peppers
Fresh fish shines when topped with a warmed, white wine reduction sauce, bell peppers, and onions.
- 2 cups sliced yellow onion
- 1 cup thinly sliced green and/or red bell peppers
- 3 Tbs olive oil
- 1 lb white fish fillets
- 1/2 tsp marjoram
- Garlic salt, to taste
- 1/2 cup vegetable broth or white wine
- Heat 2 tablespoons of oil in a large skillet over medium heat and saute onions and bell peppers for 8 to 10 minutes, or until tender and lightly sauteed.
- Push the vegetables to one side of the skillet and add 1 tablespoon oil to pan.
- Place fish in single layer in pan. Spoon vegetables over fish and saute 2 to 5 minutes (depending on thickness of fillets), 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 pan juices and the vegetables spooned over the top.
Calories from Fat 112 (45%)
(19%)Total Fat 13g
(11%)Saturated Fat 2g
Polyunsaturated Fat 2g
Monounsaturated Fat 8g
Total Carbohydrate 10g
(6%)Dietary Fiber 2g
Sugar Alcohols 0g
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The information presented here is for informational purposes only and was created by a team of US-registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2015.