Fish Peperonata Recipe

Name: Fish Peperonata
Prep time: 12 min
Cook time: 28 min
Total time: 40 min
Yield: 4
Ingredients: 1/2 red capsicum small seeds removed; 1/2 yellow capsicum small seeds removed; 3 tbs olive oil; 410 g Ardmona Duo canned finely chopped tomato; 1 tbs red wine vinegar *to taste; 600 g white fish fillet skin on firm; 1 pinch salt and pepper; 2 tbs olive oil; 1 tsp basil *to decorate; 1 lemon cut into wedges *to serve; 250 g fusilli pasta dried

Ingredients

1/2 red capsicum small seeds removed
1/2 yellow capsicum small seeds removed
3 tbs olive oil
410 g Ardmona Duo canned finely chopped tomato
1 tbs red wine vinegar *to taste
600 g white fish fillet skin on firm
1 pinch salt and pepper
2 tbs olive oil
1 tsp basil *to decorate
1 lemon cut into wedges *to serve
250 g fusilli pasta dried

	PREP TIME 12m	COOK TIME 28m	TOTAL TIME 40m
YIELD 4

Instructions

Cook pasta in a large saucepan of boiling water, according to packet directions. Drain.
Cut each capsicum into thick strips.
Heat oil in a saucepan, add capsicums, and cook over low heat for 10 minutes, until capsicums soften.
Stir in ARDMONA DUO™ Finely Chopped Tomatoes and red wine vinegar. Cover and cook further 10 minutes.
Season fish fillets with salt and pepper. Heat oil in a frying pan until hot. Add fillets, skin side down, cook for 3 minutes or until skin is golden.
Turn fillets over and cook further 3-5 minutes or until fish flakes.
Add pasta to capsicum sauce. Stir over low heat until heated through.
Serve pasta topped with flaked fish, basil leaves and lemon wedges.