Lemon butter fish with pepperonata

  • 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.



  • 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


  • 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