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Roasted Fish Catalan
EatingWell Test Kitchen
“Strong Mediterranean flavors, like garlic, oregano and olives, work well with mild-flavored fish.”
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
1Preheat 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.
2Heat 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.
3Bake until the fish is opaque in the center, about 15 minutes.