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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This recipe comes together easily and is tasty. I've used orange roughy and mahi mahi fillets with success. This is a revised recipe for health from the Saturday Evening Post: The Mediterranean Diet. Ingredients:
16 ounces firm white fish fillets, 3/4-1-inch thick |
3 tablespoons olive oil, divided |
1/4 teaspoon kosher salt |
1/4 teaspoon black pepper |
1/4-1/2 teaspoon onion powder (your preference) |
1/4-1/2 teaspoon garlic powder (your preference) |
1/2 teaspoon basil leaves, dried and crushed to intensify flavor |
1/2 teaspoon thyme leaves, dried and crushed to intensify flavor |
8 ounces stewed tomatoes, drained of most liquid |
1/2 cup olive (kalamata, green, or black olives) |
1/4 cup white wine |
Directions:
1. Preheat oven to 375 degrees.
2. Place fish fillets in a oven safe baking dish.
3. Drizzle 1-1/2 T Olive Oil over fish. Rub oil on both sides and Salt & Pepper.
4. Sprinkle fish with Onion and Garlic Powders, Basil and Thyme herbs.
5. Top with a 1-1/2 heaping T of Stewed Tomatoes per fillet
6. Pit and slice Olives into halves or quarters and sprinkle on top of tomatoes(Kalamata is delicious in this recipe).
7. Splash the tops of tomatoes & olives with White Wine and drizzle the remaining Olive Oil.
8. Bake with a foil tent for 15 minutes or until fish is white and flakey.
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