Peppered fish with lemon and basil

    Peppered fish with lemon and basil

    4saves
    20min


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

    Ingredients
    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

    Directions
    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.

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