IntroductionAdapted from: http://www.epicurious.com/recipes/food/pri
e-108045? Adapted from: http://www.epicurious.com/recipes/food/pri
about 12 oz. whitefish, tilapia or equivalent fillets
1 can diced tomatoes
1/8 cup finely diced white onions
2 medium garlic cloves
1 TBS fresh parsley, chopped
1/2 tsp dried Mexican oregano
1 large bay leaf
1 TBS capers
2 TBS chopped green olives
2 TBS olive oil
salt and pepper to taste
I made rice and zucchini with this and used some of the sauce to flavor those as well once the fish had baked in it - it doesn't need to be as thick over the fish. The original recipe called for raisins along with the capers step, and garnished with sliced jalapeno halves - I omitted those.
Heat oil in heavy large skillet over medium-high heat. Add onion and stir 30 seconds. Add garlic and stir 30 seconds. Add tomato puree and cook 1 minute. Add bay leaf, parsley, oregano, and 1/8 cup reserved tomato juices. Simmer until sauce thickens, about 3 minutes. Add olives, capers, and all remaining reserved tomato juices. Simmer until sauce thickens again, stirring occasionally, about 8 minutes. Season sauce to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)
Preheat oven to 425°F. Spread 3 tablespoons sauce in bottom of 15x10x2-inch glass baking dish. Arrange fish atop sauce. Sprinkle fish lightly with salt and pepper. Spoon remaining sauce over. Bake uncovered until fish is just opaque in center, about 18 minutes. Using long spatula, transfer fish with sauce to plates.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user JENSHAINES.