Fish Fillets – Mediterranean Style 

• 1 cup canned diced tomatoes 
• 2 tbsp. dry white wine 
• 1 tsp. extra-virgin olive oil 
• 1/8 tsp. dried oregano 
• 1/8 tsp. freshly grated orange zest 
• 1/4 tsp. salt 
• 1/4 tsp. freshly ground pepper 
• 1 clove garlic 
• 1 sm. onion 
• 4 kalamata olives 
• 8 oz. thick-cut, firm-fleshed fish fillets    

   

Directions: 

Preheat oven to 450°F. 

In a medium non-stick skillet, heat oil over medium-high heat. 

Add onion and cook for approx. 2 – 4 minutes, stirring often, until lightly browned. 

Add white wine and clove of garlic and simmer for ½ minute. 

Stir in tomatoes, oregano, olives and orange zest. 

Season with 1/8 teaspoon salt and 1/8 teaspoon pepper, or as desired. 

Season fish filets with the remaining 1/8 teaspoon each salt and pepper, or as desired. 

Arrange the fish in a single layer in a baking dish or pie pan. 

Spoon the tomato mixture over the fish. 

Bake, uncovered, for 10 – 20 minutes, until the fish is just cooked through. 

Divide the fish into 2 portions and serve with sauce.