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Garden Style Fish with Onions and Bell Peppers

Russ Myers


Vegetables bring an exciting flavor to this fish recipe.

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★★★★★ 2 votes
4 servings
20 Min
30 Min
Stove Top


2 C. yellow onion, sliced
1 C. green and/or red bell pepper, sliced
3 Tbs. olive oil
1 lb. white fish fillets (tilapia, sole, perch or orange roughy)
1/2 tsp. marjoram
Garlic salt, to taste
1/2 C. vegetable broth (or white wine)


1Sauté onion and bell pepper in large skillet in 2 tablespoons oil over medium heat for 8 to 10 minutes or until tender and lightly sautéed.
2Push the vegetables to one side of the skillet and add 1 tablespoon oil to pan.
3Place fish in single layer in pan.
4Spoon vegetables over fish and sauté 2 to 5 minutes (depending upon thickness of fillets) or until fish are cooked halfway through.
5Turn fish, sprinkle with marjoram and garlic salt and finish cooking.
6Add broth or wine to pan and continue to cook, uncovered until liquid reduces slightly.
7Serve fish with juices from the pan and the vegetables over the top.

About Garden Style Fish with Onions and Bell Peppers

Course/Dish: Fish
Main Ingredient: Fish
Regional Style: American
Other Tag: Quick & Easy