Mediterranean Poached Fish |
|
 |
Prep Time: 10 Minutes Cook Time: 8 Minutes |
Ready In: 18 Minutes Servings: 4 |
|
Found this on another recipe site, made it on a whim, and received excellent feedback from the family. Ingredients:
1 tablespoon olive oil |
1 medium onion, chopped |
1/2 sweet red pepper, cored, seeded and chopped |
2 garlic cloves, chopped |
1 (14 1/2 ounce) can stewed tomatoes |
1/2 cup white wine |
1 tablespoon capers |
12 kalamata olives or 12 black olives, pitted |
1 lemon, zest and juice |
1/2 teaspoon dried oregano |
1/4 teaspoon salt |
1/8 teaspoon black pepper |
4 fillets, white fish (5-6 oz., tillapia, flounder, catfish) |
Directions:
1. Heat oil in a large non-stick skillet over medium-high heat. Add onion, red pepper, and garlic. Cook about 6 minutes, until softened, stirring so garlic does not burn.
2. Stir in tomatos, wine, capers, olives, lemon zest and juice, oregano, salt and pepper.
3. Bring to a boil. Add fish and cook, covered, over medium-low heat for about 8-10 minutes or until fish flakes easily. Gently turn fish halfway through cooking.
|
|