White fish with pepper, capers and lemon
Serves 4
• 2 Tbsp olive oil
• 2 cloves garlic, crushed
• 1 red pepper cut into strips, seeds removed
• 2 lemons, sliced thinly
• ½ cup capers
• 2 tsp fresh or dried oregano
• Salt and pepper
• 2 Tbsp oil, for cooking fish
• 4 x 150g pieces of fish
• ¼ cup chopped italian parsley
• Lemon wedges to serve
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.
