Garden-Style Fish with Onions and Bell Peppers

• From: National Onion Association

Ingredients

• 2 cups sliced yellow onion

• 1 cup thinly sliced green and/or red bell peppers

• 3 Tbs olive oil

• 1 lb white fish fillets

• 1/2 tsp marjoram

• Garlic salt, to taste

• 1/2 cup vegetable broth or white wine

Fresh fish shines when topped with a warmed, white wine reduction sauce, bell peppers, and onions.

Directions

• Heat 2 tablespoons of oil in a large skillet over medium heat and sauté onions and bell peppers for 8 to 10 minutes, or until tender and lightly sautéed.
• Push the vegetables to one side of the skillet and add 1 tablespoon oil to pan.
• Place fish in single layer in pan. Spoon vegetables over fish and sauté 2 to 5 minutes (depending on thickness of fillets), or until fish are cooked halfway through.
• Turn fish, sprinkle with marjoram and garlic salt and finish cooking. Add broth or wine to pan and continue to cook, uncovered, until liquid reduces slightly.
• Serve fish with pan juices and the vegetables spooned over the top.