Roasted Fish Catalan

Roasted Fish Catalan

1 Review
From: EatingWell Magazine, March 1998

Strong Mediterranean flavors, like garlic, oregano and olives, work well with mild-flavored fish.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 1 pound thick-cut, firm-fleshed fish fillets (Pacific halibut or mahi-mahi)
  • Salt & freshly ground pepper to taste
  • 2 teaspoons extra-virgin olive oil
  • 1 large onion, thinly sliced
  • 3 tablespoons dry white or red wine
  • 2 cloves garlic, finely chopped
  • 1 14-ounce can whole tomatoes, drained and coarsely chopped
  • 8 black olives, preferably Kalamata, pitted and coarsely chopped
  • ¼ teaspoon dried oregano
  • ¼ teaspoon freshly grated orange zest


  • Active

  • Ready In

  1. Preheat oven to 450°F. Cut fish into 4 serving pieces and season with salt and pepper. Arrange in a single layer in a 10-inch pie plate or baking dish.
  2. Heat oil in a large nonstick skillet over medium-high heat. Add onions and saute until lightly browned, about 5 minutes. Add wine and garlic and simmer for 30 seconds. Stir in tomatoes, olives, oregano and orange zest. Season with salt and pepper. Spoon mixture over the fish.
  3. Bake until the fish is opaque in the center, about 15 minutes.

Nutrition information

  • Per serving: 183 calories; 6 g fat(1 g sat); 2 g fiber; 8 g carbohydrates; 22 g protein; 27 mcg folate; 56 mg cholesterol; 3 g sugars; 0 g added sugars; 373 IU vitamin A; 12 mg vitamin C; 49 mg calcium; 1 mg iron; 356 mg sodium; 700 mg potassium
  • Nutrition Bonus: Vitamin C (20% daily value)
  • Carbohydrate Servings: ½
  • Exchanges: ½ vegetable, 3 lean meat, 1 fat

Reviews 1

January 19, 2010
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By: EatingWell User
I loved this recipe! My only I loved this recipe! My only change was to substitute the canned tomatoes with 4 medium plum tomatoes, which I cored, seeded and drained. It reminded me of a dish I had in Spain, only healthier! Thanks.
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