Poach fish and sweet peppers in a lemon-scented broth for a quick, healthy and satisfying supper.

Source: Better Homes and Gardens


Recipe Summary

25 mins


Ingredient Checklist


Instructions Checklist
  • Thaw fish, if frozen. Rinse fish and pat dry with paper towels. Measure thickness of fish; set aside.

  • In a 10-inch skillet, combine chicken broth, onion, oregano, lemon peel, lemon juice, and garlic. Bring mixture to boiling; reduce heat. Cover and simmer about 3 minutes or until onion is tender.

  • Arrange fish fillets in onion mixture. Add peppers. Cover and simmer over medium heat 4 to 6 minutes for each 1/2-inch thickness of fish or until fish flakes easily when tested with a fork. Use a slotted spoon to transfer fish and vegetable mixture to a serving platter. Keep warm.

  • Combine cornstarch and water. Add to pan juices. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Spoon atop fish and vegetables. Garnish with lemon. Makes 4 servings.

Nutrition Facts

129 calories; fat 1g; cholesterol 49mg; carbohydrates 7g; protein 22g; sodium 207mg.