Citrus Fish With Peppers And Zucchini

1. 1

   Add the fish to a large pan with the lemon juice, bay leaf and 2 cups water. Bring to a boil then reduce the heat. Cover and simmer 5 mins, until the fish is opaque and cooked through. Remove fish from the pan, reserving the cooking liquid, and flake into large pieces. Set aside.

2. 2

   For the vegetables, add the peppers to the pan with the reserved cooking liquid and add the orange and lime juices along with the zest. Bring to a boil then reduce the heat, cover and simmer 10 mins. Add the zucchini and cook 5 more mins until the vegetables are tender. Remove the vegetables from the pan using a slotted spoon and set aside.

3. 3

   For the sauce, mix the cornstarch with 2 tbsp cold water to make a smooth paste. Add to the pan with the cooking liquids and stir well to mix. Bring to a boil, stirring continuously, until the mixture boils and thickens. Return the vegetables and fish to the pan and very gently toss once or twice to lightly coat. Serve on a bed of long-grain rice and season generously with freshly ground black pepper.

* Per serving · 4 servings · Values may vary.