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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
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I love the sunny provencal flavors the vegetables and olives add to this baked fish recipe. I like it served with some saffron couscous and sauteed brocolli with a dusting of parmesan overall. Ingredients:
4 cod or 4 red snapper or 4 other firm fish fillets |
1 medium onion, chopped |
2 cloves garlic, finely chopped |
2 tablespoons olive oil |
1 red bell pepper, chopped coarsely |
28 ounces italian-style diced tomatoes, drained |
1 tablespoon capers |
1/4 cup basil, fresh,chopped |
8 black greek olives, pitted,sliced |
1 tablespoon lemon juice |
1 teaspoon dried oregano, crumbled |
salt and pepper |
Directions:
1. Preheat oven to 450'F.
2. Arrange fillets in 8x8x2 square baking dish.
3. Saute onion, red bell pepper and garlic in oil in medium-size skillet over medium heat for 3-5 minutes or until softened.
4. Add tomatoes, capers, basil, olives, lemon juice, oregano, salt if using, and pepper.
5. Simmer,stirring occasionally, 8 minutes.
6. Spoon sauce over fish.
7. Bake in preheated 450'F.
8. oven for 10-15 minutes or until cooked through.
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