Yield: 4 servings. 2 cups sliced yellow onion 1 cup thinly siced green and/or red bell pepper 3 Tbsp. olive oil 1 lb. white fish fillets (tilapia, sole, perch or orange roughy) ½ tsp. marjoram to taste, garlic salt ½ cup vegetable broth or white wine Sauté onion and bell pepper in large skillet in 2 Tbsp. oil over medium heat for 8 to 10 minutes, or until tender and lightly sautéed. Push vegetables to one side of skillet and add 1 Tbsp. oil to pan. Place fish in single layer in pan. ...
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