Recipe Image

Roasted Fish Catalan

  • 15 m
  • 30 m
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


  • 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.
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