A robust, Italian flavored baked fish that's full of herbs, tomatoes, capers and onions.
Author: Lucy Brewer
116-oz. canwhole tomatoes, drained (reserve juice) and coarsely chopped
1cupdry white wine
1/2cupreserved tomato juice
1/4cupfresh lemon juice
1/4cupfresh orange juice
1tbspfreshly grated orange peel
salt and pepper to taste
2lbs.fish fillets(tilapia, sole, flounder, cod, sea bass or other fleshy fish)
Preheat oven to 375.
Heat oil in large, non-stick skillet. Add onion and saute over medium-high about 5 minutes or until beginning to soften. Add tomatoes and remaining ingredients. Simmer uncovered for 30 minutes.
Lightly spray a baking dish and arrange fish fillets in dish. Spoon sauce over fish. Bake uncovered for 15-20 minutes, until fish flakes easily with fork.
From National Institutes of Health Stay Young at Heart.
Recipe from SouthernFoodandFun.com. Nutrition counts are provided as estimates only. Southern Food and Fun makes no guarantee as to the accuracy of these nutritional values as ingredients and serving sizes may vary from person to person.