Fish with Sweet Peppers

Fish with Sweet Peppers is a superb recipe to have in your head. The flavours of the garlic, onion and peppers blend beautifully with the cod. You can use other firm fleshed fish such as haddock, pollock, halibut and bass amongst many. The colour, aroma and taste make it a popular dish at home. Also, it can be used as either a side or as a main. I usually serve this with boiled rice for a fast meal.

Fish with Sweet Peppers

A lovely sweet dish that is ready in no time.

4.46 from 57 votes

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Course: Main Dish

Cuisine: Chinese

Keyword: Chicken Stock, Fish, Fish with Sweet Peppers, Seafood, Vegetables

Prep Time: 5 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 25 minutes minutes

Servings: 4 People

Calories: 821kcal

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Ingredients

 

MetricImperial

• ▢ 4 medium cod fillets any firm fish
• ▢ 2 large green pepper
• ▢ 2 cup red pepper
• ▢ 3 cloves garlic minced
• ▢ 1 large onion halved and sliced
• ▢ 3 large scallions spring onions
• ▢ 1 cup chicken broth stock
• ▢ 1 tbsp lemon juice
• ▢ 1-1/2 tsp oregano dried
• ▢ 1/2 tsp lemon zest grated
• ▢ 1/4 tsp salt
• ▢ 2-1/2 tsp corn starch
• ▢ 1 tbsp water cold
• ▢ 1 medium lemon
• ▢ 1 tbsp black bean sauce

Instructions

• Place a large pan on a high heat.
• Add the sliced onion, chicken broth, garlic, oregano, salt, lemon juice and zest and stir well.
  3 cloves garlic, 1 large onion, 1 cup chicken broth, 1-1/2 tsp oregano, 1/2 tsp lemon zest, 1/4 tsp salt, 1 tbsp lemon juice
• Add the chopped scallions and black bean sauce
  3 large scallions, 1 tbsp black bean sauce
• Bring to the boil and then reduce to a gentle simmer whilst the onion cooks. Should be about 7-10 minutes.
• Add the fish gently and the peppers to the pan and cover.
  4 medium cod fillets, 2 large green pepper, 2 cup red pepper
• Simmer for a further 7-10 minutes until the fish flakes apart easily and the peppers are soft.
• Remove fish and vegetables from the pan onto a warm dish and keep warm.
• Combine corn starch and water until smooth to make a thickening agent.
  2-1/2 tsp corn starch, 1 tbsp water
• Slowly add the starch water into the pan juices and continually stir.
• Bring back to a boil and cook until thickened. Keep stirring. It should only take a couple of minutes.
• Spoon over the fish and vegetables and serve piping hot.
• I put a slice of lemon on the side of the dish for a slight kick.
  1 medium lemon

Nutrition

Calories: 821kcal | Carbohydrates: 18g | Protein: 164g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 387mg | Sodium: 994mg | Potassium: 4217mg | Fiber: 5g | Sugar: 8g | Vitamin A: 3183IU | Vitamin C: 197mg | Calcium: 198mg | Iron: 5mg