YIELD Makes 4 servings
|2||tablespoons olive oil|
|1||medium onion, chopped|
|2||medium carrots, thinly sliced|
|2||cloves garlic, minced|
|1/2||cup dry white wine|
|1||can (14-1/2 ounces) whole tomatoes, drained and juice reserved|
|2||tablespoons chopped fresh parsley|
|1/8||teaspoon black pepper|
|4||bluefish fillets (about 1-1/2 pounds)|
|Kalamata olives, small chunks of feta cheese and fresh parsley|
|Fresh marjoram sprigs for garnish|
- Preheat oven to 400°F.
- Heat oil in medium skillet over medium-high heat. Add onion, carrots and garlic; cook and stir until vegetables are tender. Add wine and scrape any brown bits from bottom of skillet.
- Add reserved tomato juice to skillet. Coarsely chop tomatoes. Add tomatoes, 2 tablespoons parsley, salt and pepper. Bring to a simmer. Simmer 15 minutes or until liquid is slightly thickened.
- Spread one third of vegetable mixture in bottom of shallow 12X8-inch baking dish. Rinse bluefish and pat dry with paper towels. Arrange fish, skin side down, on top of vegetable mixture in dish.
- Spoon remaining vegetable mixture over fish. Bake 10 to 15 minutes or until fish flakes easily when tested with fork.
- Top with olives, cheese and parsley. Garnish, if desired.
You Might Also Like
You don't need a PhD in cooking to prepare authentic European cuisine, because all you have to do is follow our recipes.
Contrary to popular belief, Southern cuisine does not have to involve frying everything (but it helps in many cases). Learn the secrets of country cooking with our Southern recipes. Y'all enjoy.