Citrus Fish With Peppers And Zucchini - cooking recipe

Ingredients

2/3 lb skinless flounder fillets
2/3 lb skinless tilapia fillets
1 tbsp lemon juice
1 None bay leaf
1 None large orange pepper, seeded and cut into chunks
1 None large green pepper, seeded and cut into chunks
1 None orange, zested and juiced
1 None lime, zested and juiced
2 None medium zucchinis, trimmed and sliced
1 tbsp cornstarch
None None cooked long-grain rice, to serve

Preparation

Add the fish to a large pan with the lemon juice, bay leaf and 2 cups water. Bring to a boil then reduce the heat. Cover and simmer 5 mins, until the fish is opaque and cooked through. Remove fish from the pan, reserving the cooking liquid, and flake into large pieces. Set aside.
For the vegetables, add the peppers to the pan with the reserved cooking liquid and add the orange and lime juices along with the zest. Bring to a boil then reduce the heat, cover and simmer 10 mins. Add the zucchini and cook 5 more mins until the vegetables are tender. Remove the vegetables from the pan using a slotted spoon and set aside.
For the sauce, mix the cornstarch with 2 tbsp cold water to make a smooth paste. Add to the pan with the cooking liquids and stir well to mix. Bring to a boil, stirring continuously, until the mixture boils and thickens. Return the vegetables and fish to the pan and very gently toss once or twice to lightly coat. Serve on a bed of long-grain rice and season generously with freshly ground black pepper.