Heat oil in a frying pan and sautè the onions and green peppers for a few minutes.
Remove from the pan and set aside.
Season the fish with salt and pepper.
Squeeze lemon juice over it and roll in flour.
Fry the fish until browned on both sides.
Add the onion mixture, milk, KNORR Chicken & Mushroom Pan Dry Cook-in-Sauce, tomato paste and Robertsons Rosemary.
Reduce heat and simmer for 5 minutes until the fish is done and the sauce has reduced slightly.
Scatter the parsley on top and serve with rice.