Mediterranean Fish Fillets
Circle B Kitchen
2 tablespoon of olive oil
1 onion, thinly sliced
2 cloves garlic, minced
1 (14.5 ounce) can diced tomatoes
¼ tsp crushed red pepper flakes (or more if you want it spicier)
1/2 cup kalamata olives, pitted and sliced
1 tablespoon capers
1 tablespoon chopped fresh parsley
1/2 cup dry white wine
½ cup of flour
Salt and pepper
1 pound of fish fillets such as cod, haddock or tilapia
Several sprigs of fresh oregano, roughly chopped
1. In a medium skillet, heat the olive oil over medium heat. Saute the onions and garlic until softened, about 5 minutes, and then add the crushed red pepper flakes.
2. Stir in the tomatoes, olives, parsley, a little salt, and the wine and simmer for another 5 minutes or so. Cover and keep warm until ready to serve.
3. Place the flour in a shallow bowl or pie pan. Season each fish fillet generously with salt and pepper and dredge in the flour.
4. Heat 2 to 3 tablespoons of olive oil in a large skillet, and when sizzling hot, brown the fish for about 3 or 4 minutes per side, depending on the thickness of the fillets. The fish should flake easily, but be careful not to overcook them. Carefully remove each fillet to a plate and top with the sauce, sprinkling each with some chopped fresh oregano.
Serve with an herbed orzo or jasmine rice.