Advertisement
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.
Nutritional Information
- Kcals 411
- Carbs 23.9g
- Protein 29.3g
- Fat 22.7g
- Salt 0.92g
- Fibre 3.5g
