Ingredients
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2 red bell peppers
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3 tbsp olive oil
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1 large onion, sliced
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2 cloves garlic, crushed
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1/2 cup fresh parsley, coarsley chopped
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1 lb tilapia fillets
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1 (14 oz) package refrigerated mashed potatoes
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1 lemon
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1/4 cup sliced black olives
Steps
1
Halve and core the peppers and cut into thin strips. Heat 1½ tbsp oil in a large skillet over high heat and saute the onion and bell pepper 1 min. Add the garlic. Turn heat to low and continue cooking 10 min. Add the olives and all but 2 tbsp parsley and cook for another 2 min. Season with pepper and salt (in moderation).
2
Meanwhile, heat the remaining oil in another frying pan over medium heat and sauté the fish until it flakes, about 6 min., turning halfway. Season with pepper and salt (in moderation).
3
While the fish and peppers cook, heat the mashed potatoes according to package directions. Halve the lemon, juicing one half and thinly slicing the other half. Add the lemon juice to the peppers. Sprinkle the potatoes with the remaining parsley. Divide the potatoes, fish and sautéed peppers among 4 plates. Serve with the lemon slices.
Tips
Serve the fish with lemon slices and squeeze 1/2 lemon over the pepper stew
