Mediterranean Poached Fish

By á-4084

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 1/2 sweet red pepper, cored, seeded and chopped
• 2 clove garlic, chopped
• 1 can (14-1/2 ounces) stewed tomatoes
• 1/2 cup white wine or water
• 1 tablespoon capers
• 12 pitted kalamata olives, cut in half
• Zest and juice of 1 lemon
• 1/2 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 4 fillets (5 to 6 ounces each), such as tilapia, flounder or catfish

Preparation

Step 1

1. Heat oil in a large nonstick 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 tomatoes, wine, capers, olives, lemon zest and juice, oregano, salt and pepper. Bring to a boil. Add fish and cook, covered, over medium-low heat for about 8 to 10 minutes or until fish flakes easily. Gently turn fish halfway through cooking.
3. Serve with plain couscous and green beans, if desired.