- 1 tbsp. olive oil
- 2 medium orange and/or yellow peppers
- 1 medium onion
- 1 package sliced mushrooms
- 1/2 c. dry white wine
- 1 tsp. fresh thyme leaves
- 6 skinless, boneless snapper, sole, or flounder fillets
- 2 tbsp. fresh lemon juice
- salt and pepper
Preheat oven to 450 degrees. In 12-inch skillet, heat oil on medium until hot. Add peppers and onion, and cook 10 minutes or until tender, stirring often. Add mushrooms, wine, and thyme; cook on medium-high 3 minutes, stirring frequently.
Meanwhile, spray 13″ by 9″ glass or ceramic baking dish with nonstick cooking spray. Arrange fillets in baking dish, folding under narrow ends. Sprinkle with lemon juice, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper.
Spoon hot vegetable mixture from skillet on top of fish in baking dish. Bake fish 15 to 18 minutes or until opaque throughout. Garnish with thyme leaves if you like.
