Makes 4 servings
Preparation time: 15 to 20 minutes.
Ingredients:
- 2 teaspoon olive oil
- 1 large onion, thinly sliced
- 3 tablespoon 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 teaspoon dried oregano
- 1/4 teaspoon 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
Instructions for making:
1. Preheat oven to 450 degrees.
2. In a large nonstick skillet, heat 2 tsp. Olive oil over medium-high heat. Add 1 large sliced onions and sauté until lightly browned, about 5 minutes. Add 3 tbsp. wine and 2 chopped clove garlic; simmer for 30 seconds. Stir in chopped tomatoes, 8 chopped black olives, ¼ tsp. Dried oregano and ¼ tsp. grated orange zest. Season with salt and pepper.
3. Arrange fish in a single layer in a shallow baking dish and season with salt and pepper. Spoon the tomato mixture over the fish.
4. Bake for about 15 minutes, or until the fish fillets are opaque in the center.
5. Serve immediately.
Nutritional Information per servings:
- 166 calories
- 9 g fat mono
- 47 mg cholesterol
- 21 g protein
- 116 mg sodium
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