alleymon Mediterranean Fish Fillets
Serves 2.
Description
Many coastal countries offer some version of this versatile dish. The firm flesh of the fish is kept moist by an orange-and-olive-accented tomato sauce. You could also flavor the sauce with capers, roasted peppers or sun-dried tomatoes.
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
- 4 Kalamata olives, pitted and chopped
- 1/8 teaspoon dried oregano
- 1/8 teaspoon freshly grated orange zest
- Salt & freshly ground pepper to taste
- 1/2 pound thick-cut, firm-fleshed fish fillets, such as halibut, mahi-mahi or monkfish, cut into 2 portions
Instructions
- Preheat oven to 450°F.
- 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. Adjust seasoning with salt and pepper.
- Season fish with salt and pepper. Arrange in a single layer in a pie pan or baking dish. Spoon the tomato mixture over fish. Bake fish, uncovered, until opaque in the center, 15 to 25 minutes. Serve immediately.