Friday, July 9, 2010

Sculpin Mediterranean


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)


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


  1. Cool, I've never heard of Sculpin. Sounds yummy! And the sauce? You had me at tomatoes and olives!

  2. You are my seafood guru!
    I see your food and want to eat it! Woohoo!

  3. Is Sculpin a whitefish? Can I truly substitute any fish (trout, halibut, cod, Talapia) for it? It sounds great and looks even better!

  4. Laura, Thank you for your comment :o)
    Yes, Sculpin is a white fish and very tasty. You truly can substitute any other type of least I don't see why you couldn't. I plan on trying this again with a different fish.


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