Fish peperonata
Ingredients
- 4 tsp Extra virgin olive oil 0.6oz
- ½ medium Red bell pepper, raw, sliced 2.1oz
- ½ cup White onion, chopped 2.8oz
- 2 tsp Garlic, minced 0.2oz
- 1 can Tomatoes 6.7oz
- 10 Black olives 1.3oz
- 2 dashes Black pepper 2 dash(es)
- 9 oz Whitefish, raw 1 svg is a 4½ oz fillet
- 2 cup Broccoli florets 5oz
- ½ cup Basil, fresh, chopped 0.7oz
Steps
- Heat the oil in a deep saucepan over medium heat. Add the red bell pepper and cook for 5 minutes, or until the pepper starts to soften. Add the onion and garlic and cook for a further 5 minutes. Stir in the tomatoes and olives and season with pepper.
- Season the fish with pepper. Nestle the fish into the pan and cover with the sauce. Cover the pan, reduce heat to medium-low, cook for about 10 minutes, until the fish flakes with a fork.
- Whilst the fish is cooking, steam the broccoli for 3 to 4 minutes or until tender crisp.
- Transfer the fish to two serving plates. Add the basil to the peperonata sauce, stir and then spoon over the fish. Serve with steamed broccoli.