Garden-Style Fish with Onions and Bell Peppers
This simple, yet flavorful dish, features your choice of white fish, sliced yellow onions, marjoram and white wine.
2 cups sliced yellow onion
1 cup thinly sliced green and/or red bell pepper
3 tbsp. olive oil
1 lb. white fish fillets (tilapia, sole, perch or orange roughy)
1⁄2 tsp. marjoram
Garlic salt to taste
1⁄2 cup white wine
1. Sauté onion and bell pepper in large skillet in 2 tablespoons olive oil over medium heat for 8 to 10 minutes, or until tender and lightly sautéed.
2. Push vegetables to one side of skillet and add 1 tablespoon oil to pan. Place fish in single layer in pan. Spoon vegetables over fish and sauté 2 to 5 minutes (depending upon thickness of fillets), or until fish is cooked halfway through.
3. Turn fish, sprinkle with marjoram and garlic salt and finish cooking. Add wine to pan and continue to cook, uncovered, until liquid reduces slightly.
4. Serve fish with pan juices and vegetables over top.
Recipe by National Onion Association