This colorful entrée is inspired by the Italian vegetable dish peperonata, which includes sweet bell peppers, garlic, and onions. Use a large, two-inch-deep skillet to make sure everything fits.
Cooking Light OCTOBER 2004
Heat oil in a large nonstick skillet over medium-high heat. Add onion, bell peppers, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and garlic; sauté 20 minutes or until tender. Stir in wine, basil, and oregano; cook 1 minute. Sprinkle fish with the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper; arrange fish over bell pepper mixture. Cover, reduce heat, and simmer 10 minutes or until fish flakes easily when tested with a fork.
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