- 1 TBS peanut oil
- 1 TBS Safflower oil
- 1 1/2 lb Fresh Cod Cut into 2 pieces
- salt and pepper to taste
- 1/2 onion, chopped
- 1/4 cup
- 1/2 red pepper, sliced
- 1/2 green pepper, sliced
- 8 oz snap peas
- 1 cup Vegetable broth
- 1 TBS curry powder
Preheat oven to 350 F. Heat oil over high heat. Season the fish with desired pepper and salt and add to the pan. Saute about 2 minutes until browned and flip over, do the same on the second side until brown. Place onto an oven proof dish and put into oven while you prepare the rest.
Add the onions and lemon juice to the hot pan and cook until softened, about 3 -4 minutes. Add the peppers and peas and cook another 3 minutes. Add the broth and the curry powder, stir around, bring to a boil and cook 5 minutes. Add the sauce and veggies to the baking dish that the fish is in. Return the fish and veg. in sauce to the oven for 5 minutes.
