4 servings
2 tsp. olive oil
1 large onion, thinly sliced
3 Tbsp. dry white or red wine
2 cloves garlic, finely chopped
1 14-oz. can whole tomatoes, drained and coarsely chopped
8 imported black olives, such as Kalamata, pitted and coarsely chopped
1/4 tsp. dried oregano
1/4 tsp. grated orange zest
salt & freshly ground black pepper to taste
1 lb. thick-cut, firm-fleshed fish fillets, such as cod, halibut,
mahi-mahi or monkfish, trimmed of any membrane, cut into 4 portions
Preheat oven to 450 degrees. In a large nonstick skillet, heat oil over medium-high heat. Add
onions and sauté until lightly browned, about 5 minutes. Add wine and garlic; simmer for 30
seconds. Stir in tomatoes, olives, oregano and orange zest. Season with salt and pepper.
Arrange fish in a single layer in a shallow baking dish and season with salt and pepper. Spoon
the tomato mixture over the fish. Bake for about 15 minutes, or until the fish fillets are opaque in
the center.
Nutritional Information:
166 calories
9 g fat mono
47 mg cholesterol
21 g protein
116 mg sodium