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Sautéed Fish and Vegetables

Serves 4

This is a light and easy Italian-inspired recipe for fish fillets. Use whatever fish looks fresh at the market that day. You can easily substitute other vegetables depending on what you have on hand. I have made this dish with dried herbs, using half as much and, although it lacks the fresh flavor, it is still very good. The butter makes a silkier, slightly thicker sauce, but it is not necessary. Serve fish with rice or other grain topped with the pan juices for a complete meal.

Ingredients

Season fish fillets on both sides with salt, pepper and paprika. Heat the olive oil in a large, preferably nonstick 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 tomatoes, 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 flakes easily with a fork. Stir or whisk the optional 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. Serve immediately.