Mediterranean Fish Fillets

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Mediterranean Fish Fillets

Mediterranean Fish Fillets

This is "pan-Mediterranean" in its flavors and employs a method of cooking fish by keeping it moist in a zesty sauce. You can also add capers, roasted peppers or sun-dried tomatoes to the sauce.

Serves 2

Prep Time 30 min

Total Time 45 min.

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

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.


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