Lemon butter fish with peperonata
Turn an Italian classic into a simple midweek supper with this easy recipe
Difficulty and servings
Serves 2
Preparation and cooking times
Ready in 30 minutes
- Heat 2 tbsp olive oil in a shallow pan. Add the peppers and onion and season with salt. Put on a lid and cook gently until softened but not coloured. Add the raisins, capers, sugar and vinegar, stir well and cook for 10 minutes until the liquid has reduced.
- Mix the butter with the lemon zest and a squeeze of juice and season. Spread over the fish then grill for 4-5 minutes until just cooked through. Serve with peperonata and salad.
Per serving
411 kcalories, protein 29.3g, carbohydrate 23.9g, fat 22.7 g, saturated fat 8.3g, fibre 3.5g, salt 0.92 g
Recipe from olive magazine, August 2009.
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http://www.bbcgoodfood.com/recipes/11792/
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Ingredients
- olive oil
- 1 red pepper , sliced
- 1 yellow pepper , sliced
- 1 onion , sliced
- 1 tbsp raisins
- 1 tbsp capers , rinsed and drained
- 2 tsp demerara sugar
- 1 tbsp red wine vinegar
- 25g butter , softened
- ½ lemon , zested and juiced
- 2 firm white fish fillets (such as haddock or pollack)
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Difficulty and servings
Serves 2
Preparation and cooking times
Ready in 30 minutes
Ingredients
- olive oil
- 1 red pepper , sliced
- 1 yellow pepper , sliced
- 1 onion , sliced
- 1 tbsp raisins
- 1 tbsp capers , rinsed and drained
- 2 tsp demerara sugar
- 1 tbsp red wine vinegar
- 25g butter , softened
- ½ lemon , zested and juiced
- 2 firm white fish fillets (such as haddock or pollack)
Per serving
411 kcalories, protein 29.3g, carbohydrate 23.9g, fat 22.7 g, saturated fat 8.3g, fibre 3.5g, salt 0.92 g
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