White fish with pepper, capers and lemon

Babiche Martens

You can use any type of white fish for this dish. I love that it is so quick and simple and a great way to use other seasonal vegetables. You could toss through some zucchini as well for a little extra colour. The combination of capers and lemon is a natural choice for fresh fish. Serve this with warm crusty bread and green salad with lots of fresh tomatoes and avocado.

Ingredients

2	Garlic cloves, crushed
2 Tbsp	Olive oil
1	Red pepper, seeds removed & cut into strips
2	Lemons, sliced thinly
½ cup	Capers
2 tsp	Fresh oregano, or dried oregano
1 to taste	Salt and pepper
2 Tbsp	Oil, for cooking the fish
4 fillets	White fish, 150g each fillet, use any white fish (Main)
¼ cup	Flat leaf (Italian) parsley, chopped
1	Lemon, cut into wedges to serve

Directions

1. Heat the oil in a frying pan. Add the garlic and peppers and cook for 5 minutes until softened.
2. Add the lemons, capers and oregano and season with salt and freshly ground pepper. Cook for a further 2-3 minutes.
3. In a frying pan, heat 2 tablespoons of oil. Pan-fry the fish for 2-3 minutes on each side, depending on the thickness. Remove and place on top of the peppers on a serving dish or in the frying pan.
4. On to a serving platter place the pepper mixture and top with fish. Sprinkle with parsley and squeeze lemon over fish.