mediterranean-style baked fish
A quick meal that comes together in no time. If available use fresh tomatoes (and their juices instead of canned) to get the most flavor possible.
2 tablespoons extra virgin olive oil, divided
1 small onion, thinly sliced
Kosher salt, to taste
Freshly ground black pepper, to taste
2 cloves garlic, minced
2 tablespoons drained capers, to to taste
2 tablespoons white wine
1 tablespoon tomato paste
1 14.5-ounce can diced tomatoes (or 2 fresh tomatoes, chopped)
Pinch crushed red pepper flakes, or to taste
4 4-ounce pieces white fish
Lemon wedges, for garnish
Chopped fresh flat-leaf Italian parsley, for garnish
Green salad or cooked rice, for serving
Preheat oven to 400°F.
In a large oven-safe skillet, heat 1 tablespoon oil over medium heat. Add onion and cook until softened, 5-10 minutes, and season with salt and pepper. Add garlic and capers and cook for another minute. Deglaze pan with wine and cook until evaporated. Add tomato paste and tomatoes and cook until just warmed, 2-3 minutes.
Nestle fish fillets in pan. Drizzle remaining 1 tablespoon olive oil over top of fish, and season each with salt and pepper. Give pan a shake to make sure fish isn’t sticking to bottom of pan. Place pan in oven to finish cooking, another 5-10 minutes, depending on thickness.
Carefully remove pan from oven. Garnish with fresh lemon juice and parsley, and serve warm with rice or salad.
cook’s note: For additional color and flavor, add some pitted Kalamata olives along with the tomatoes.