Peppered fish with lemon and basil

    20 mins

    This is a fantastically healthy meal with a real peppery kick balanced by sweet basil and capsicums. Serve with rice or focaccia bread.

    Be the first to make this!

    Serves: 4 

    • 2 tablespoons vegetable oil
    • 1 onion, finely chopped
    • 2 red capsicums, seeded and thinly sliced
    • 2 green capsicums, seeded and thinly sliced
    • 175 g snow peas
    • 500 g firm white fish fillet, skinned and cut into 4 cm chunks
    • 1 lemon, zest grated and juiced
    • 2 teaspoons mixed peppercorns, coarsely crushed
    • 200 g frozen peas, thawed
    • 85 g bean sprouts
    • 15 g fresh basil, finely shredded

    Prep:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Heat a wok or large frying pan over a high heat and add 1 tablespoon of the oil. Add the onion and stir-fry for 1 minute. Stir in the capsicums and snow peas and continue stir-frying for 3–5 minutes until the vegetables are tender but still crisp. Transfer the vegetables to a plate using a slotted spoon and keep them in a warm place.
    2. Add the remaining oil to the wok and heat, then add the fish and stir-fry over a gentle heat for about 4 minutes, carefully turning the chunks so as not to break them up, until the fish is cooked through and flakes easily when tested with the point of a knife.
    3. Add the lemon zest, lemon juice and crushed peppercorns to the wok. Return the stir-fried vegetables to the wok together with the peas and bean sprouts. Heat through, stirring, for 2–3 minutes. Scatter the basil over the top and serve at once.

    Recently viewed

    Reviews and ratings
    Global ratings:

    Reviews in English (0)