Ingredients

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

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Cooking Directions

Step 1

Preheat oven to 450°F.

Step 2

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.

Step 3

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.