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Sicilian Baked White Fish
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- #38908
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
1 teaspoon aromatic olive oil
2 cups chopped onion, 1/4-inch pieces
1 teaspoon dried rosemary
3 cloves garlic, bashed and chopped
2 ribs celery, chopped
2 cans (14.5 ounce size) diced tomatoes in puree
1/2 cup nonalcoholic dry white wine
1/4 cup roughly chopped green olives
2 tablespoons capers
1/8 teaspoon crushed chillies
1/8 teaspoon freshly ground black pepper
4 cod or other firm white fish fillets
1/2 teaspoon extra virgin olive oil
1 tablespoon arrowroot, MIXED WITH
2 tablespoons nonalcoholic white wine (slurry)
1 tablespoon chopped fresh parsley
directions
Preheat the oven to 375 degrees F. Heat the oil in a high-sided skillet on medium high.
Cook the onions with the sprig of rosemary for 1 minute. Add the garlic and celery and cook 2 minutes. Pour in the tomatoes and wine and simmer 4 minutes.
Stir in the olives, capers, chilies, and pepper. Bury the fish fillets in the sauce, cover, and bake for 8 minutes or until the fish flakes.
Divide the fish fillets among hot plates. Stir the olive oil and slurry into the sauce and heat to thicken slightly. Spoon over the fish fillets, sprinkle with chopped parsley, and serve with a crusty Italian bread.
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nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
October 19, 2013
Easy enough to make, but if you are not a big rosemary fan you could probably skip that ingredient. For me personally, the rosemary was a bit too much. But wow - this is a great recipe for baked white fish - the sauce is delicious.