BAKED WHITEFISH WITH OLIVES & CHERRY TOMATOES

 

 The best way to eat whitefish is topped with a dash of white wine, half cherry tomatoes and olives in the oven. Tomatoes and wine help keep the fish juicy, and you'll end up with a nice spoonful of juice over the finished plate. I used the big green Castelvetrano olives for this sauce, but any tasty olive type will fit black or green. A dish you will remember.

 

 INGREDIENTS

 

1 3/4 to 2 Pounds Whitefish Fillets

1 Teaspoon Dried Oregano

Salt & Pepper To Taste

4 Tablespoons Extra Virgin Olive Oil

1/2 Cup White Wine

10 - 12 Cherry Tomatoes, Halved

12 Large Green Olives, Pitted & Halved  

Pinch of Red Chili Flakes

2 Tablespoons Capers

 

INSTRUCTIONS:

Preheat the oven at 375 degrees F.

Season the fish filets with salt, pepper and oregano and put in a shallow oven-proof pan.

 

Add olive oil, wine, onions, olives, chili flakes and capers and simmer for 10 minutes.

 

Spoon the juice over the fish and bake for another 5 to 10 minutes or until the fish is opaque. 

 

Serve the fish with the tomato and olive mixture on top of 4 different plates.