1 lb orange roughy or other lean fish fillets
1 tbsp chopped fresh or 1 tsp dried thyme leaves
1/4 tsp pepper
1 tsp olive or vegetable oil
1 small onion, cut into thin slices
2 medium red or green bell peppers, cut into julienne strips

Orange Roughy With Red Peppers

1. If fillets are large, cut into 4 serving pieces. Heat oil in 10-inch nonstick skillet.
2. Layer onion and bell peppers in skillet, sprinkle with half of the thyme and pepper.
3. Layer fish on bell peppers, sprinkle with remaining thyme and pepper.
4. Cover and cook over low heat for 15 minutes.
5. Uncover and cook for 10-15 minutes longer or until fish flakes easily with fork.
   Serves 4.