Fish Steaks Braised with Bell Peppers, Olives, and Lemons

Fixings

•         4 tablespoons olive oil, partitioned
•         1 enormous onion, meagerly cut
•         1 red ringer pepper, meagerly cut
•         2 garlic cloves, cleaved
•         1 cup Kalamata olives, pitted, coarsely cleaved
•         2 lemons, divided the long way, cut transversely into slim cuts
•         1 cup dry white wine
•         4 8-to 9-ounce fish steaks (like halibut or salmon; every 1 inch thick)
•         1 tablespoon cleaved new Italian parsley
•         Extra-virgin olive oil

Readiness

        Heat 2 tablespoons olive oil in weighty enormous pan over medium-high hotness. Add onion and ringer pepper. Sauté until onion is clear, around 12 minutes. Add garlic and mix 1 moment. Add olives, lemons, and wine and bring to bubble.Roasted-chicken-and-bow-tie-pasta-salad.

        In the mean time, heat 2 tablespoons olive oil in weighty enormous skillet over high hotness. Sprinkle fish steaks with salt and pepper. Add to skillet and sauté until first side earthy colors, around 2 minutes.30-minute-cowboy-casserole.

        Turn fish over. Add ringer pepper combination and juices; add parsley. Lessen hotness to medium; stew revealed until fish is only obscure in focus, around 5 minutes. Season with salt and pepper.

        Split fish and sauce between shallow dishes; shower with extra-virgin olive oil. Appreciate it !!!