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Recipe Summary test

prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Season the fish with salt and pepper. In a large nonstick skillet, heat 1 tbsp. oil over medium-high. Add the fish; cook until golden but not cooked through, about 2 minutes per side. Transfer to a plate; sprinkle with the lemon juice.

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  • In the same skillet, heat the remaining 2 tbsp. oil over medium-high. Add the onion and bell pepper. Cook, stirring often, until the vegetables soften, about 5 minutes. Add the tomatoes and the juices from the can, the capers, garlic and oregano; bring to a simmer. Reduce the heat to medium-low. Cover and simmer, stirring occasionally, until the flavors meld, about 15 minutes.

  • Meanwhile, in a small saucepan, cook the rice according to package directions.

  • Nestle the fish in the red-pepper sauce. Cover and cook until the fish flakes easily, about 3 minutes. Serve over the rice.

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