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Prep Time: 40 Minutes Cook Time: 20 Minutes |
Ready In: 60 Minutes Servings: 6 |
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We eat a lot of fish and chicken when DH is on the road and I am always looking for something different. I love various Med. tastes and put this together one night. It turned out really good. We had it with romaine salad and bread. Ingredients:
2 lbs firm white fish fillets, cod etc |
4 teaspoons olive oil |
1 medium onion, chopped fine |
2 teaspoons anise seed, ground fine |
3 large garlic cloves, minced |
28 ounces diced tomatoes with juice, liquid reserved |
1/4 cup kalamata olive, chopped |
1 teaspoon dill weed |
1 teaspoon basil |
2 teaspoons lemon pepper (not the kind with salt) |
1/2 cup white wine, if desired (optional) |
Directions:
1. Preheat oven to 425°F.
2. Heat the oil in a large skillet, add the onion and anise, saute until softened. Stir in the garlic, tomatoes, olives, herbs, lemon pepper and white wine.
3. Bring to a boil, reduce heat and simmer until tomatoes are tender and sauce has thickened, about 30 minutes. Add some of the reserved juice if necessary.
4. Oil a 13 x 9 inch casserole. Put about half of the vegetable sauce in the pan and spread it around. Place the fillets in a single layer in the pan and distribute the rest of the sauce over the fish.
5. Bake until the fish is opaque and flaky, about 20 minutes.
6. Plate the fillets and add the sauce and pan juices to the fish.
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