Directions:
- Heat oil in heavy large skillet over medium-high heat. Add onion; sauté until translucent and beginning to brown, about 4 minutes. Add wine and anchovy paste. Boil until reduced to 3/4 cup, about 3 minutes. Add tomatoes with juice; bring to boil.
- Sprinkle fish with salt and pepper. Add fish to skillet atop tomato mixture. Reduce heat to low, cover, and simmer until fish is cooked through, about 9 minutes. Using slotted metal spatula, transfer fish to plate and tent with foil to keep warm. Mix olives, 2 teaspoons oregano, and orange peel into sauce in skillet. Increase heat to high and boil until sauce is reduced and thickened, about 6 minutes. Season to taste with salt and pepper. Place 1 fish fillet on each of 4 plates. Pour sauce over and around fish, sprinkle with remaining 1 teaspoon oregano, and serve with warm toasted bread.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 170.86 Kcal (715 kJ) | ||
| Calories from fat | 77.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.65g | 13% | |
|---|---|---|---|
| Cholesterol | 29.71mg | 10% | |
| Sodium | 459.22mg | 19% | |
| Potassium | 143.37mg | 3% | |
| Total Carbs | 6.49g | 2% | |
| Sugars | 2.65g | 11% | |
| Dietary Fiber | 1.3g | 5% | |
| Protein | 7.03g | 14% | |
| Vitamin C | 4.8mg | 8% | |
| Iron | 0.8mg | 4% | |
| Calcium | 43.2mg | 4% | |
| Amount Per 100 g | |||
| Calories | 113.15 Kcal (474 kJ) | ||
| Calories from fat | 51.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.73g | 13% | |
|---|---|---|---|
| Cholesterol | 19.67mg | 10% | |
| Sodium | 304.13mg | 19% | |
| Potassium | 94.95mg | 3% | |
| Total Carbs | 4.29g | 2% | |
| Sugars | 1.75g | 11% | |
| Dietary Fiber | 0.86g | 5% | |
| Protein | 4.66g | 14% | |
| Vitamin C | 3.2mg | 8% | |
| Iron | 0.5mg | 4% | |
| Calcium | 28.6mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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