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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Usually, I’m not a big fan of fish, but this is something I actually crave. Its flavors come together in a wonderful way. Ingredients:
4 pieces filet scrod fish |
1 medium onion, chopped |
2 garlic cloves, chopped |
2 tablespoons olive oil |
28 ounces canned plum tomatoes, drained, chopped |
1 tablespoon capers, rinsed and drained |
1/4 cup fresh basil (or 2 teaspoons dried) |
12 kalamata olives, pitted and chopped |
1 tablespoon lemon juice |
1 teaspoon oregano |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/2 cup feta cheese, crumbled (or montrachet) |
Directions:
1. Preheat oven to 450 degrees.
2. Place fish in lightly greased dish. Fold thin ends under to make even thickness.
3. In a medium frying pan, saute onion and garlic in oil for 5 minutes. Add remaining ingredients and simmer 8 minutes, stirring constantly.
4. Divide over fillets and sprinkle top with feta cheese (use more if you like).
5. Bake 8-10 minutes.
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