Flounder and Peppers

Flounder and Peppers



1 lb. frozen, thawed or fresh flounder fillets

3/4 cup low-sodium chicken or vegetable broth

1/2 medium onion, sliced and separated into rings

3/4 tsp. dried oregano

2 tsps. lemon juice

1 clove garlic, minced

3/4 cup green bell pepper sliced into strips

3/4 cup red bell pepper sliced into strips

3/4 cup yellow bell pepper sliced into strips

1 1/2 tsps. cornstarch

1 Tbsp. water



Rinse fish and pat dry with paper towels. In a 10 inch skillet combine broth, onion, oregano, lemon juice and garlic. Bring mixture to boiling,

reduce heat, then cover and simmer for 3 minutes or until onion is tender.



Arrange fish fillets in onion mixture. Add peppers. Cover and simmer until fish flakes easily with a fork. Cooking time will vary depending on the thickness of the fish. Assume 4 to 6 minutes for each 1/2 inch thickness.

Use a slotted spoon to remove fish and vegetables to a serving platter.



Keep warm. Combine corn starch and water. Add to pan juices. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more.



Spoon sauce over fish and vegetables.



Serves 4.