Ingredients
1 medium onion, halved and sliced1 cup reduced-sodium chicken broth1 tablespoon lemon juice3 garlic cloves, minced1-1/2 teaspoons dried oregano1/2 teaspoon grated lemon zest1/4 teaspoon salt4 cod fillets (6 ounces each)3/4 cup julienned green pepper3/4 cup julienned sweet red pepper2-1/2 teaspoons cornstarch1 tablespoon cold water1 medium lemon, halved and sliced
Preparation
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.
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.
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.
