Poached Fish and Peppers in Tomato Broth - Kidney Kitchen
Poached Fish and Peppers in Tomato Broth This pan cooked fish contains red peppers, capers, and is cooked in tomato broth. Delicious and easy to make!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at kitchen.kidneyfund.org.
Ingredients
- 2 tablespoons olive oil
- ½ cup red bell pepper, chopped
- ½ cup green bell pepper, chopped
- 1 clove garlic, minced
- 1 cup unsalted vegetable broth
- ½ cup no salt added tomato sauce
- 1 tablespoon capers, divided (Roland® brand suggested)
- 1 teaspoon garlic powder
- 1 teaspoon lemon pepper
- ⅛ teaspoon red pepper flakes
- 2 pounds white fish fillets (cod or halibut)
- 1 tablespoon lemon juice
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