Lemon butter fish with pepperonata
serves 2
Easy
Total time:
An easy fish supper: grilled haddock or pollack served with a traditional Sicilian pepperonata; peppers, onion, raisins and capers makes a quick midweek meal.
Skip to ingredients
- olive oil
- 1 red peppersliced
- 1 yellow peppersliced
- 1 onionsliced
- 1 tbsp raisins
- 1 tbsp capersrinsed and drained
- 2 tsp demerara sugar
- 1 tbsp red wine vinegar
- 25g buttersoftened
- ½ lemonzested and juiced
- (such as haddock or pollack) 2 firm white fish fillets
Nutrition: per serving
- kcal411
- fat22.7g
- saturates0g
- carbs23.9g
- sugars0g
- fibre3.5g
- protein29.3g
- salt0.92g
Method
step 1
Heat 2 tbsp olive oil in a shallow pan. Add the peppers and onion and season with salt. Put on a lid and cook gently until softened but not coloured. Add the raisins, capers, sugar and vinegar, stir well and cook for 10 minutes until the liquid has reduced.
step 2
Mix the butter with the lemon zest and a squeeze of juice and season. Spread over the fish then grill for 4-5 minutes until just cooked through. Serve with pepperonata and salad.