Fish Steaks Braised with Bell Pepper, Olives, and Lemons

Name: Fish Steaks Braised with Bell Pepper, Olives, and Lemons
Yield: 4 Servings
Ingredients: 4 tablespoons olive oil, divided; 1 large onion, thinly sliced; 1 red bell pepper, thinly sliced; 2 garlic cloves, chopped; 1 cup Kalamata olives, pitted, coarsely chopped; 2 lemons, halved lengthwise, cut crosswise into thin slices; 1 cup dry white wine; 4 8-to 9-ounce fish steaks (such as halibut or salmon; each 1 inch thick); 1 chopped fresh Italian parsley; Extra-virgin olive oil

By Paul Johnson

December 31, 2007

Recipe notes