2 lbs fish, your favorite such as Salmon, Sole, etc.
2 T Olive oil
6 Cloves Garlic, minced
2 Onions, Chopped
1 28 oz Can Diced Tomatoes
20 Pitted Kalamata Olives, roughly chopped or left whole
2 T Capers, drained
2 T Italian Parsley, chopped
1/2 t Dried Oregano
2 Bay Leaves
1 Cup Dry White Wine
Sprinkle fish with salt and place in shallow pan. Cut lemons in half and squeeze juice over fillets.
Heat oil in a large saute' pan over medium heat. Add onions and cook until golden
about 15 minutes. Stir in garlic and cook for 1 minute.
Add tomatoes, olives, capers, parsley, oregano, bay leaves & white wine. Cook over low heat for 20 minutes.
Add filets, cover and cook turning once about 4 minutes per side. Discard bay leaves.
Serves 4-6. I like to serve with rice and steamed veggies tossed in olive oil, salt & pepper.
Background: I developed this recipe for my friend Fern when she asked me for a fish recipe with kalamata olives, capers & oregano. I named it Fish Verabella because I took the ingredients I liked from 2 of my favorite recipes, Chicken Mirabella and Fish Veracruz. I think you will enjoy the combination, too! xo