Mediterranean White Fish

I love cooking fish.  I always ate fish on Friday's growing up even when it wasn't lent.  I lived on the East Coast and fish was readily available.  You can make this recipe with just about any white fish.  I use either halibut, tilapia or cod most of the time.  Here is a flavorful, delicious and easy recipe for fish that you will want to make over and over again.  I love a crisp Sauvignon Blanc or Pinot Grigio with this recipe.  Cheers!


Serves 4


1 1/2 to 2 lbs. of white fish about 1 to 1 1/2 inch thickness (Cod, halibut or tilapia)

1 Tbs. extra virgin olive oil

3 Tbs. fresh lemon juice

8 oz. cherry tomatoes cut in half

5 oz. kalamata olives sliced

3 Tbs. finely chopped red onion

4 garlic cloves minced

2 Tbs. dried oregano

1/4 tsp. each salt and pepper


Preheat oven to 350 degrees.

Spray a baking dish with non stick spray or brush the dish with oil.

Place white fish into the prepared baking dish and drizzle 2 Tbs. of lemon juice over the fish and sprinkle with salt and pepper.

In a mixing bowl, combine cherry tomatoes, kalamata olives, red onion, garlic, oregano, extra virgin olive oil and the last tablespoon of lemon juice.  Mix well.

Spread the tomato and olive mixture over the white fish evenly.

Bake uncovered for 20-30 minutes depending on the thickness of the fish.


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