About the food:
This dish is cooked in Italian style and tastes and smells delicious. I got the idea of this recipe from a friend, on which I experimented and elaborated in my own style. The taste and smell of white wine,
tangy lemon, fresh parley, basil and garlic makes this food a heavenly treat.
Preparation time: 15 mins.
Cooking time: 15 mins.
Ingredients: (serves 2)
2 white fish fillets, defrosted if frozen
1/2 green bell pepper, cut into 2 inches squares
1/2 yellow bell pepper, cut into 2 inches squares
1 cup of mushroom, sliced in small pieces 6-8 cherry tomatoes 2-3 cloves of garlic, finely chopped
1/2 cup green olives
1 tablespoon whole peppercorns
2 tablespoon peppercorn powder
4 tablespoon olive oil
1 tablespoon fresh/dried parsley leaves
1 tablespoon fresh/dried basil leaves
150ml white wine
2-3 sliced pieces of lemon
salt to taste
Method:
1. Sprinkle the fish fillet with black pepper powder and salt and keep it aside for 15mins. Heat olive oil in a flat pan, and lightly fry the fish for about 1minutes each side, taking care not to break the fish, and take the fish out of the pan.
2. Put a little more olive oil if needed in the same pan, add the whole peppercorns and chopped garlic. After 1 minute, add the bell peppers, mushroom and tomatoes and lemon wedges. Continue to fry over medium flame, for about 6-7 minutes, or until the tomato skin splits and the bell peppers soften. Add the wine, and season with salt.
3. Carefully place the fish in the pan, cover and simmer for about 6 minutes. The fish would be cooked by then. Open the lid and simmer for a little while, to make the gravy thick and saucy, if necessary.
4. Sprinkle generously with chopped parsley and basil and serve hot. Best served with garlic bread and a glass of red wine. Enjoy!
