Mediterranean Fish Fillets

By blum099

Nutrition Facts
Number of Servings: 2
Amount Per Serving
Calories: 222
Total Fat: 7 g
Saturated Fat: 1 g
Cholesterol: 36 mg
Sodium: 766 mg
Total Carbohydrate: 9 g
Dietary Fiber: 2 g
Protein: 25 g

Ingredients

• 1 teaspoon oil, olive, extra virgin
• 1 small onion(s), thinly sliced
• 2 tablespoon wine, dry white
• 1 clove(s) garlic, finely chopped
• 1 cup(s) tomatoes, diced
• 4 olives, Kalamata, pitted, chopped
• 1/8 teaspoon oregano, dried
• 1/8 teaspoon orange peel (zest), grated, freshly grated
• 1/4 teaspoon salt, divided
• 1/4 teaspoon freshly ground pepper, divided
• 8 ounce(s) fish, halibut fillets, or other firm-fleshed fish fillets, such as mahi-mahi, thick-cut

Preparation

Step 1

Preheat oven to 450°F.
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.

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.