Tuesday, September 23, 2008

Mediterranean Fish

This is yummy! It's a nice change from my usual fish repertoire.

From Saving Dinner

  • 1 T. olive oil
  • 1 large onion, chopped
  • 1 14.5-ounce can diced tomatoes with roasted garlic, onion, and oregano (I used stewed tomatoes)
  • 1 4.5-ounce can sliced olives, drained
  • salt and pepper to taste
  • 6 pieces of white fish (fresh or frozen--whatever is available)
  • 2 T. lemon juice
  1. Heat oil in a skillet over medium-high heat and saute onion, stirring occasionally, until crisp-tender. Add the tomatoes, olives, and salt and pepper; heat to boiling. Arrange fish fillets in single layer in tomato mixture. Sprinkle with a little lemon juice; reduce heat to medium high. Cover and cook 8-10 minutes or until fish flakes easily with a fork.
Serves 6

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