Ingredients

• 1 pound fresh or frozen skinless fish fillets (3/4 inch thick)

• 2 tablespoons cooking oil

• 1-1/2 cups fresh mushrooms, quartered

• 1 cup coarsely chopped green and/or yellow sweet pepper

• 1   small onion, halved and sliced

• 1 cup salsa

•    Fresh oregano (optional)

Directions

Thaw fish, if frozen. Cut fish fillets into 4 serving-size portions, if necessary. Rinse fish; pat dry with paper towels; set aside.

In a large skillet heat 1 tablespoon of the cooking oil. Cook mushrooms, green or yellow sweet pepper, and onion in the hot oil for 5 minutes or just until tender. Remove vegetables with a slotted spoon; set aside.

Add the remaining cooking oil to skillet. Add fish fillets. Cook over medium heat for 8 to 10 minutes or until fish flakes easily with a fork, turning once.

Spoon the cooked vegetables over fish fillets. Top with salsa. Cover and cook over low heat about 2 minutes or until heated through. Garnish with fresh oregano, if desired. Makes 4 servings.

Ingredients

• 4 4-ounce fresh or frozen cod or other fish fillets

• 3/4 cup chicken broth

• 1   medium onion, sliced and separated into rings

• 3/4 teaspoon dried oregano or marjoram, crushed

• 1/2 teaspoon finely shredded lemon peel

• 1 tablespoon lemon juice

• 1 clove garlic, minced

• 3/4 cup green sweet pepper, cut into bite-size strips

• 3/4 cup red sweet pepper, cut into bite-size strips

• 1-1/2 teaspoons cornstarch

• 1   lemon, halved and sliced

• 1 tablespoon water

Directions

Thaw fish, if frozen. Rinse fish and pat dry with paper towels. Measure thickness of fish; set aside.

In a 10-inch skillet, combine chicken broth, onion, oregano, lemon peel, lemon juice, and garlic. Bring mixture to boiling; reduce heat. Cover and simmer about 3 minutes or until onion is tender.

Arrange fish fillets in onion mixture. Add peppers. Cover and simmer over medium heat 4 to 6 minutes for each 1/2-inch thickness of fish or until fish flakes easily when tested with a fork. Use a slotted spoon to transfer fish and vegetable mixture to a serving platter. Keep warm.

Combine cornstarch and water. Add to pan juices. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Spoon atop fish and vegetables. Garnish with lemon. Makes 4 servings.