A robust, Italian flavored baked fish that's full of herbs, tomatoes, capers and onions.
Prep Time10 minutesmins
Cook Time50 minutesmins
Total Time1 hourhr
Servings: 4servings
Calories: 338kcal
Author: Lucy Brewer
Ingredients
2tspolive oil
1large onion, sliced
1 16-oz.can whole tomatoes, drained (reserve juice) and coarsely chopped
1bay leaf
1small jar capers
1clovegarlic, minced
1cupdry white wine
½cupreserved tomato juice
¼cupfresh lemon juice
¼cupfresh orange juice
1tbspfreshly grated orange peel
1tspfennel seeds, crushed
½tspdried oregano
½tspdried thyme
½tspdried basil
salt and pepper to taste
2lbs.fish fillets, (sole, flounder, cod, sea bass or other fleshy fish)
Instructions
Preheat oven to 375.
Heat oil in large, oven-proof skillet. Add onion and saute over medium-high about 5 minutes or until beginning to soften. Add remaining ingredients except fish. Simmer uncovered for 30 minutes.
Arrange fish fillets in skillet and spoon most of the sauce over fish. Bake uncovered for 15-20 minutes, until fish flakes easily with fork.
Notes
From National Institutes of Health Stay Young at Heart.