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Fillets With Peppers And Tomatoes

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  Fish fillets 1⁄2 Pound (Sole, Flounder, Or Red Snapper,2 Fillets, 1/4 Pound Each)
  All purpose flour 2 Tablespoon
  Olive oil/Vegetable oil 2 Teaspoon
  Sliced onions 1⁄2 Cup (8 tbs)
  Sliced green bell pepper 1⁄2 Cup (8 tbs)
  Garlic 1 Clove (5 gm), minced
  Seeded chopped canned italian tomatoes 1⁄2 Cup (8 tbs), drained
  Dry white table wine 1⁄4 Cup (4 tbs)
  Pepper 1⁄8 Teaspoon
  Thyme leaves 1 Dash

1. On sheet of wax paper dredge fish in flour.
2. In 10-inch nonstick skillet heat oil; add fish and cook over medium-high heat until lightly browned and fish flakes easily when tested with a fork, 2 to 3 minutes on each side. Using a spatula, transfer fish to serving platter; keep warm.
3. In same skillet combine onion, bell pepper, and garlic; cook over medium-high heat, stirring frequently, until bell pepper is tender-crisp, 2 to 3 minutes. Stir in tomatoes, wine, pepper, and thyme. Reduce heat to low and cook, stirring occasionally, until mixture thickens, 5 to 6 minutes. Spoon over fish.

Recipe Summary

Difficulty Level: 
Quick, Healthy

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Average: 4.3 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 511 Calories from Fat 137

% Daily Value*

Total Fat 16 g23.9%

Saturated Fat 1.5 g7.5%

Trans Fat 0 g

Cholesterol 150 mg50%

Sodium 458.9 mg19.1%

Total Carbohydrates 39 g12.8%

Dietary Fiber 3.7 g14.8%

Sugars 7.1 g

Protein 45 g90.9%

Vitamin A 13.9% Vitamin C 24.4%

Calcium 22.7% Iron 10.4%

*Based on a 2000 Calorie diet

Fillets With Peppers And Tomatoes Recipe