Mediterranean Fish Fillets |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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This is ?pan-Mediterranean? in its flavors and employs a method of cooking fish by keeping it moist in a zesty sauce. You can also add capers, roasted peppers or sun-dried tomatoes to the sauce. From . extra-virgin olive oil, onion, dry white wine, garlic, canned diced tomatoes, Kalamata olives, dried oregano grated orange zest, salt, ground pepper, firm-fleshed fish fillets, such as Pacific halibut or mahi-mahi cvt Ingredients:
1 teaspoon extra-virgin olive oil |
1 small onion, thinly sliced |
2 tablespoons dry white wine |
1 clove garlic, finely chopped |
1 cup canned diced tomatoes, saving leftovers |
20 g kalamata olives, pitted and chopped |
1/8 teaspoon dried oregano |
1/8 teaspoon orange rind, freshly grated |
1/4 teaspoon salt, divided |
1/4 teaspoon freshly ground pepper, divided |
6 ounces pacific halibut fillets (15037) or mahi mahi fillets, cooked per recipe or other thick-cut, firm-fleshed, net from 8 ounces fres |
Directions:
1. Preheat oven to 450°F.
2. Heat oil in a medium nonstick skillet over medium-high heat. Add onion and cook, stirring often, until lightly browned, 2 to 4 minutes. Add wine and garlic and simmer for 30 seconds. Stir in tomatoes, olives, oregano and orange zest. Season with 1/8 teaspoon salt and 1/8 teaspoon pepper.
3. Season fish with the remaining 1/8 teaspoon each salt and pepper. Arrange the fish in a single layer in a pie pan or baking dish. Spoon the tomato mixture over the fish. Bake, uncovered, until the fish is just cooked through, 10 to 20 minutes. Divide the fish into 2 portions and serve with sauce.
4. TIPS: Leftover canned diced tomatoes can be refrigerated for up to 1 week or frozen for up to 3 months. Add to soups and salsa; use to bulk up marinara sauce; add to an omelet with sliced green onions and shredded pepper Jack cheese.
5. To pit olives: Press down on olives with the side of a heavy knife to split them open and make removing the pits easier.
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