This quick and delicious recipe is a long-time family favorite. I like to use three or four different-colored peppers for an extra-pretty presentation. Then serve with couscous or brown rice to round out the meal.

Ingredients

• 1 medium onion, halved and sliced
• 1 cup reduced-sodium chicken broth
• 1 tablespoon lemon juice
• 3 garlic cloves, minced
• 1-1/2 teaspoons dried oregano
• 1/2 teaspoon grated lemon zest
• 1/4 teaspoon salt
• 4 cod fillets (6 ounces each)
• 3/4 cup julienned green pepper
• 3/4 cup julienned sweet red pepper
• 2-1/2 teaspoons cornstarch
• 1 tablespoon cold water
• 1 medium lemon, halved and sliced

Directions

1. In a large nonstick skillet, combine the first 7 ingredients. Bring to a boil. Reduce heat; cover and simmer until onion is tender, 6-8 minutes.
2. Arrange fish and peppers over onion mixture. Cover and simmer until fish flakes easily with a fork and peppers are tender, 6-9 minutes. Remove fish and vegetables; keep warm.
3. Combine cornstarch and water until smooth; gradually stir into pan juices. Bring to a boil; cook and stir until thickened, about 2 minutes. Spoon over fish and vegetables. Serve with lemon.