Mediterranean Poached Fish

Name: Mediterranean Poached Fish
Ingredients: 1 tablespoon olive oil; 1 medium onion, chopped; 1/2 sweet red pepper, cored, seeded and chopped; 2 garlic cloves, chopped; 1 (14 1/2 ounce) can stewed tomatoes; 1/2 cup white wine; 1 tablespoon capers; 12 kalamata olives or 12 black olives, pitted; 1 lemon, zest and juice; 1/2 teaspoon dried oregano; 1/4 teaspoon salt; 1/8 teaspoon black pepper; 4 fillets, white fish (5-6 oz., tillapia, flounder, catfish)

13 ingredients

3 steps

Ingredients

1 tablespoon olive oil
1 medium onion, chopped
1/2 sweet red pepper, cored, seeded and chopped
2 garlic cloves, chopped
1 (14 1/2 ounce) can stewed tomatoes
1/2 cup white wine
1 tablespoon capers
12 kalamata olives or 12 black olives, pitted
1 lemon, zest and juice
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon black pepper
4 fillets, white fish (5-6 oz., tillapia, flounder, catfish)

Directions

1

Heat oil in a large non-stick skillet over medium-high heat. Add onion, red pepper, and garlic. Cook about 6 minutes, until softened, stirring so garlic does not burn.
2

Stir in tomatos, wine, capers, olives, lemon zest and juice, oregano, salt and pepper.
3

Bring to a boil. Add fish and cook, covered, over medium-low heat for about 8-10 minutes or until fish flakes easily. Gently turn fish halfway through cooking.