Fish Fillets In Sauce Piperade - cooking recipe

Ingredients

2 tsp. vegetable oil
1 medium onion, thin sliced
1 clove garlic, minced
1/3 medium green pepper, thin sliced
1 medium tomato, cut in thin wedges
1/2 lb. fish fillets (cod or perch)
1/2 tsp. basil
pepper, to taste
2 wedges juice from lemon

Preparation

Cook in small skillet vegetable oil, onion and garlic over low heat; until onions are transparent but not brown.
Add green pepper to onions and cook for 2 minutes.
Lay tomatoes over onions and cook until juices have evaporated.
Arrange fish on top of Piperade sauce and sprinkle with basil, pepper and lemon juice.
Bring to simmer, cover and simmer 8 to 12 minutes just until fish flakes. Yields 2 servings.