Ingredients:
1 teaspoon extra-virgin olive oil
1 small onion, thinly sliced
2 tablespoons dry white wine
1 clove garlic, finely chopped
1 cup fresh tomatoes, cut into 1" pcs
4 Kalamata olives, pitted and chopped
1/8 teaspoon dried oregano
1/4 teaspoon freshly grated orange zest
1/4 teaspoon salt, divided
1/4 teaspoon freshly ground pepper, divided
8 ounces Sculpin (or any fish fillet of your choice)
Directions:
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.
1 teaspoon extra-virgin olive oil
1 small onion, thinly sliced
2 tablespoons dry white wine
1 clove garlic, finely chopped
1 cup fresh tomatoes, cut into 1" pcs
4 Kalamata olives, pitted and chopped
1/8 teaspoon dried oregano
1/4 teaspoon freshly grated orange zest
1/4 teaspoon salt, divided
1/4 teaspoon freshly ground pepper, divided
8 ounces Sculpin (or any fish fillet of your choice)
Directions:
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.
Served with Whole Grain Rice Vegetable Medley and a 2007 Trefethen Chardonnay
Good eats, ~Marta
Cool, I've never heard of Sculpin. Sounds yummy! And the sauce? You had me at tomatoes and olives!
ReplyDeleteYou are my seafood guru!
ReplyDeleteI see your food and want to eat it! Woohoo!
Is Sculpin a whitefish? Can I truly substitute any fish (trout, halibut, cod, Talapia) for it? It sounds great and looks even better!
ReplyDeleteLaura, Thank you for your comment :o)
ReplyDeleteYes, Sculpin is a white fish and very tasty. You truly can substitute any other type of fish...at least I don't see why you couldn't. I plan on trying this again with a different fish.