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Garden-Style Fish with Onions and Bell Peppers

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Prep: 10 min. •  Cook: 20-25 min. •  Serves: 4


  • 2 c. Biggins® yellow onion, sliced
  • 1 c. thinly sliced green and/or red bell pepper
  • 3 tbsp. olive oil
  • 1 lb. white fish fillets (tilapia, sole, perch or orange roughy)
  • ½ tsp. marjoram
  • Garlic salt, to taste
  • ½ c. vegetable broth or white wine


Sauté onion and bell pepper in large skillet in 2 tablespoons oil over medium heat for 8-10 minutes, or until tender and lightly sautéed.

Push the vegetables to one side of the skillet and add 1 tablespoon oil to pan. Place fish in single layer in pan.

Spoon vegetables over fish and sauté 2-5 minutes (depending upon thickness of fillets) or until fish are cooked halfway through. Turn fish, sprinkle with marjoram and garlic salt and finish cooking.

Add broth or wine to pan and continue to cook, uncovered, until liquid reduces slightly.

Serve fish with juices from the pan and the vegetables over the top.

Recipe Courtesy of: National Onion Association