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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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âThis quick and delicious recipe is a long-time family favorite,â notes Judy Grebetz from Racine, Wisconsin. âI like to use three or four different-colored peppers for an extra-pretty presentation.â TASTY TIP: If using fresh oregano on this fish, triple the amount, notes Judy Grebetz. âThen serve with couscous or brown rice to round out the meal.â Ingredients:
1 medium onion, halved and sliced |
1 cup reduced-sodium chicken broth |
1 tablespoon lemon juice |
3 garlic cloves, minced |
1-1/2 teaspoons dried oregano |
1/2 teaspoon grated lemon peel |
1/4 teaspoon salt |
4 cod fillets (6 ounces each) |
3/4 cup julienned green pepper |
3/4 cup julienned sweet red pepper |
2-1/2 teaspoons cornstarch |
1 tablespoon cold water |
1 medium lemon, halved and sliced |
Directions:
1. In a large nonstick skillet, combine the first seven ingredients. Bring to a boil. Reduce heat; cover and simmer for 6-8 minutes or until onion is tender.
2. Arrange fish and peppers over onion mixture. Cover and simmer for 6-9 minutes or until fish flakes easily with a fork and peppers are tender. Remove fish and vegetables and keep warm.
3. Combine cornstarch and water until smooth; gradually stir into pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Spoon over fish and vegetables. Serve with lemon. Yield: 4 servings.
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