Fish Pepperard

My wife found this recipe in her doctor's office many years ago when our son was getting ready to explore this world. I was already showing the results of her excellent cooking, and she thought a low calorie main dish was in order. And since we were on a very limited graduate student budget, the obvious economy of the recipe also appealed to her. Though I feel that many low calorie dishes should better be reserved for medical diets, this combination of fish, green pepper, tomato and yogurt is excellent.

INGREDIENTS:

12 ounces fish fillets (ocean perch works fine)
1 or 2 Tablespoons lemon juice
1 or 2 Tablespoons butter
1 small onion (2" diameter or so) chopped medium
1/2 to 3/4 green pepper chopped medium
1 medium or 2 small tomatoes, quartered
1/4 to 1/2 teaspoon oregano
1/4 teaspoon salt
Dash or two of fresh ground black pepper
1/2 to 2/3 cup plain yogurt

PROCEDURE:

Preheat oven to 350°. Rinse fillets and place them in a shallow oven proof pan that has been lightly greased. Sprinkle with the lemon juice and bake for 20 to 25 minutes. While the fish is baking, melt the butter in a small frying pan and sauté the onion until it wilts. Add the green pepper and tomato and sprinkle with the oregano, salt and pepper. Simmer for about 12 to 15 minutes. Remove from heat and let cool for a minute just before the fish is ready. Add the yogurt all at once and stir well.

Serve with white rice and a garden salad. Makes two generous servings