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Photo: Ali Redmond
Cook Time:30 minsAdditional Time:15 minsTotal Time:45 minsServings:2Yield:2 servingsJump to Nutrition Facts
Cook Time:30 minsAdditional Time:15 minsTotal Time:45 minsServings:2Yield:2 servings
Cook Time:30 mins
Cook Time:
30 mins
Additional Time:15 mins
Additional Time:
15 mins
Total Time:45 mins
Total Time:
45 mins
Servings:2
Servings:
2
Yield:2 servings
Yield:
2 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1teaspoonextra-virgin olive oil1small onion, thinly sliced2tablespoonsdry white wine1clovegarlic, finely chopped1 cup canned diced tomatoes, (see Tips for Two)4 Kalamata olives, pitted (see Tip) and chopped⅛teaspoondried oregano⅛teaspoonfreshly grated orange zest¼teaspoonsalt, divided¼teaspoonfreshly ground pepper, divided8ouncesthick-cut, firm-fleshed fish fillets, such as Pacific halibut or mahi-mahi
Cook Mode(Keep screen awake)
Ingredients
1teaspoonextra-virgin olive oil
1small onion, thinly sliced
2tablespoonsdry white wine
1clovegarlic, finely chopped
1 cup canned diced tomatoes, (see Tips for Two)
4 Kalamata olives, pitted (see Tip) and chopped
⅛teaspoondried oregano
⅛teaspoonfreshly grated orange zest
¼teaspoonsalt, divided
¼teaspoonfreshly ground pepper, divided
8ouncesthick-cut, firm-fleshed fish fillets, such as Pacific halibut or mahi-mahi
DirectionsPreheat oven to 450 degrees F.Heat oil in a medium nonstick skillet over medium-high heat. Add onion and cook, stirring often, until lightly browned, 2 to 4 minutes. Add wine and garlic and simmer for 30 seconds. Stir in tomatoes, olives, oregano and orange zest. Season with 1/8 teaspoon salt and 1/8 teaspoon pepper.Season fish with the remaining 1/8 teaspoon each salt and pepper. Arrange the fish in a single layer in a pie pan or baking dish. Spoon the tomato mixture over the fish. Bake, uncovered, until the fish is just cooked through, 10 to 20 minutes. Divide the fish into 2 portions and serve with sauce.TipsTips for Two: Leftover canned diced tomatoes can be refrigerated for up to 1 week or frozen for up to 3 months. Add to soups and salsa; use to bulk up marinara sauce; add to an omelet with sliced green onions and shredded pepper Jack cheese.Tip: To pit olives: Press down on olives with the side of a heavy knife to split them open and make removing the pits easier.Originally appeared: EatingWell Magazine, March 1998
Directions
Preheat oven to 450 degrees F.Heat oil in a medium nonstick skillet over medium-high heat. Add onion and cook, stirring often, until lightly browned, 2 to 4 minutes. Add wine and garlic and simmer for 30 seconds. Stir in tomatoes, olives, oregano and orange zest. Season with 1/8 teaspoon salt and 1/8 teaspoon pepper.Season fish with the remaining 1/8 teaspoon each salt and pepper. Arrange the fish in a single layer in a pie pan or baking dish. Spoon the tomato mixture over the fish. Bake, uncovered, until the fish is just cooked through, 10 to 20 minutes. Divide the fish into 2 portions and serve with sauce.TipsTips for Two: Leftover canned diced tomatoes can be refrigerated for up to 1 week or frozen for up to 3 months. Add to soups and salsa; use to bulk up marinara sauce; add to an omelet with sliced green onions and shredded pepper Jack cheese.Tip: To pit olives: Press down on olives with the side of a heavy knife to split them open and make removing the pits easier.
Preheat oven to 450 degrees F.
Heat oil in a medium nonstick skillet over medium-high heat. Add onion and cook, stirring often, until lightly browned, 2 to 4 minutes. Add wine and garlic and simmer for 30 seconds. Stir in tomatoes, olives, oregano and orange zest. Season with 1/8 teaspoon salt and 1/8 teaspoon pepper.
Season fish with the remaining 1/8 teaspoon each salt and pepper. Arrange the fish in a single layer in a pie pan or baking dish. Spoon the tomato mixture over the fish. Bake, uncovered, until the fish is just cooked through, 10 to 20 minutes. Divide the fish into 2 portions and serve with sauce.
Tips
Tips for Two: Leftover canned diced tomatoes can be refrigerated for up to 1 week or frozen for up to 3 months. Add to soups and salsa; use to bulk up marinara sauce; add to an omelet with sliced green onions and shredded pepper Jack cheese.
Tip: To pit olives: Press down on olives with the side of a heavy knife to split them open and make removing the pits easier.
Originally appeared: EatingWell Magazine, March 1998
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Nutrition Facts(per serving)176Calories6gFat5gCarbs22gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
