SAUTÉED FISH AND VEGETABLES

SERVES 3 to 4

This is another light and easy way to make fish. You can easily substitute other vegetables depending on what you have on hand. Serve with cooked rice topped with the pan juices.

INGREDIENTS

1 pound firm, white-fleshed fish fillets

Salt and pepper to taste

Paprika

Parsley

2 tablespoons olive oil

1/2 pound button mushrooms, quartered

1/2 cup coarsely chopped green bell peppers

1/2 cup coarsely chopped onions

4 large cloves garlic, finely chopped

1/2 cup dry white wine

1 cup diced fresh tomatoes

1 tablespoon dried basil (use fresh if available)

1 tablespoon dried parsley (use fresh if available)

2 tablespoons butter

2 tablespoons freshly grated Parmesan cheese (optional)

Sprinkle fish fillets on both sides with salt, pepper, paprika and parsley. Heat the olive oil in a large skillet over high heat. Add the fillets and brown on each side, about 3 minutes per side. Remove from pan and set aside. Add the mushrooms to the pan and sauté until lightly browned; add to the fish.

Reduce the heat to medium-high. If necessary, add a little more olive oil to the pan. Add the peppers and onions and sauté until slightly softened, about 5 minutes. Add the garlic and sauté another minute. Add the tomato, basil, parsley and white wine. Sprinkle with additional salt and pepper as desired. Return the fish and mushrooms to the pan, spooning some of the juices over the fillets. Cover and simmer about 5 minutes or until the fish is done. Stir or whisk the butter into the juices. If desired, sprinkle with the Parmesan and cover just until melted. Place the fillets on individual serving plates. Top each with some of the vegetables and juices.

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