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. Spoon vegetables over fish and sauté 2-5 minutes (depending on thickness of fillets) or until fish are cooked halfway through. Turn fish, sprinkle with marjoram and garlic salt, and finish cooking. Add broth or wine to pan and continue to cook, uncovered, until liquid reduces slightly. Serve fish with pan juices, with vegetables over top.