Lemon butter fish with pepperonata

Name: Lemon butter fish with pepperonata
Total time: 30 min
Ingredients: olive oil; red pepper 1, sliced; yellow pepper 1, sliced; onion 1, sliced; raisins 1 tbsp; capers 1 tbsp, rinsed and drained; demerara sugar 2 tsp; red wine vinegar 1 tbsp; butter 25g, softened; lemon ½, zested and juiced; firm white fish fillets (such as haddock or pollack) 2

30 minutes
serves 2
Easy

An easy fish supper: grilled haddock or pollack served with a traditional Sicilian pepperonata; peppers, onion, raisins and capers makes a quick midweek meal.

December 19, 2014 at 2:31 pm

Ingredients

olive oil
red pepper 1, sliced
yellow pepper 1, sliced
onion 1, sliced
raisins 1 tbsp
capers 1 tbsp, rinsed and drained
demerara sugar 2 tsp
red wine vinegar 1 tbsp
butter 25g, softened
lemon ½, zested and juiced
firm white fish fillets (such as haddock or pollack) 2

Method

Step 1

Heat 2 tbsp olive oil in a shallow pan. Add the peppers and onion and season with salt. Put on a lid and cook gently until softened but not coloured. Add the raisins, capers, sugar and vinegar, stir well and cook for 10 minutes until the liquid has reduced.
Step 2

Mix the butter with the lemon zest and a squeeze of juice and season. Spread over the fish then grill for 4-5 minutes until just cooked through. Serve with pepperonata and salad.