Let the capsicum stew to create a sweet base to serve with succulent fish.
- Heat 60ml (1/4 cup) of the oil in a large ovenproof frying pan over medium-high heat. Add the combined capsicum and onion. Reduce heat to medium-low. Cook, covered, stirring occasionally, for 10 minutes. Add the tomato and garlic and cook, stirring occasionally, for 10 minutes or until the capsicum is very tender. Stir in the vinegar.
- Meanwhile, heat the remaining oil in a large non-stick frying pan over high heat. Season the fish. Cook the fish for 1 minute each side. Transfer to a plate.
- Preheat grill on high. Place the fish on top of the capsicum mixture. Cook under the grill for 5 minutes or until cooked through. Sprinkle with basil. Serve with potatoes.
You may need it
Mixing Bowl Set
Food Storage Container Set
Cutting Board Set