Pan-fried fish with peperonata

Peperonata

3	Olive oil
1	Onion, thinly sliced (Main)
3 cloves	Garlic, finely chopped
1	Chilli, deseeded and finely chopped
2	Red capsicums, halved, deseeded and sliced into long thin strips (Main)
2	Yellow capsicums, halved, deseeded and sliced into long thin strips (Main)
4	Large ripe tomatoes, skinned, deseeded and sliced
1 Tbsp	Capers, drained
8	Green olives, stoned and roughly chopped
1 large handful	Basil leaves

Fish

2 large knobs	Butter
600 g	White fish fillets, boned (Main)

Directions

1. Make the peperonata, heat the oil in a heavy-based saucepan over low heat. Add the onion and cook gently until soft, about 10 minutes.
2. Add the garlic and chilli and cook for a further 1 minute.
3. Add the capsicums and tomatoes and season with salt and freshly ground black pepper to taste.
4. Cover and cook gently for 40 minutes or until the capsicums are truly soft. Remove the lid for the final few minutes or cooking if there is too much liquid.
5. Add the capers, olives and basil leaves.
6. Pan-fry the fish, heat a large frying over medium-high heat. Add the butter and when it begins to sizzle add the fish. Pan-fry for 2-3 minutes on each side until just cooked. (This will depend upon the thickness of the fish, but remember fish keeps cooking after being removed from the hot pan). Season fish.
7. Serve fish with the peperonata.

See another one of Kathy's simple dinner recipes

• Summer warm roast chicken salad