4 ounces fresh or frozen cod or other fish fillets 3/4 cup chicken broth 1 medium onion, sliced and separated into rings 3/4 teaspoon dried oregano or marjoram, crushed 1/2 teaspoon finely shredded lemon peel 1 tablespoon lemon juice 1 clove garlic, minced 3/4 cup green sweet pepper, cut into bite-size strips 3/4 cup red sweet pepper, cut into bite-size strips 1 1/2 teaspoons cornstarch 1 lemon, halved and sliced 1 tablespoon water Directions 1.Thaw fish, if frozen. Rinse fish and pat dry with paper towels. Measure thickness of fish; set aside. 2.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. 3.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. 4.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.
Posted on: Fri, 16 Aug 2013 15:43:22 +0000
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