Mediterranean Fish Fillets
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
1 teaspoon extra-virgin olive oil1 small onion, thinly sliced2 tablespoons dry white wine1 clove garlic, finely chopped1 cup canned diced tomatoes (see Tips for Two)4 Kalamata olives, pitted (see Tip) and chopped1/8 teaspoon dried oregano1/8 teaspoon freshly grated orange zest1/4 teaspoon salt, divided 1/4 teaspoon freshly ground pepper, divided 8 ounces thick-cut, firm-fleshed fish fillets, such as Pacific halibut or mahi-mahi
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.
TIP: Tips for Two: 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.
Tip: To pit olives: Press down on olives with the side of a heavy knife to split them open and make removing the pits easier.
Number of Servings: 2
Recipe submitted by SparkPeople user IAMKEEBLER.
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.
TIP: Tips for Two: 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.
Tip: To pit olives: Press down on olives with the side of a heavy knife to split them open and make removing the pits easier.
Number of Servings: 2
Recipe submitted by SparkPeople user IAMKEEBLER.
Nutritional Info Amount Per Serving
- Calories: 234.8
- Total Fat: 7.5 g
- Cholesterol: 106.7 mg
- Sodium: 819.3 mg
- Total Carbs: 13.2 g
- Dietary Fiber: 2.8 g
- Protein: 28.2 g
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