Wednesday, May 05, 2010

Fish with tomato, olive and Tuscan lemon sauce

To be completely honest, the lemons don't have to be from Italy. But my friend just came back from a lemon grove in Tuscany and it sounded so much cooler as a title!

2 firm white fish fillets
2 Tbsp olive oil
1/2 onion, chopped
3-4 cloves garlic, crushed
1 16oz can crushed tomatoes
Pinch of oregano
about 12-15 green olives, cut in half
Salt and pepper to taste
1 Tbsp of fresh lemon juice
Hot pasta or rice

Heat one tablespoon of oil in a skillet over med-high and brown one side of fish. Don't cook all the way through - just until over half is white. (You will finish steaming it in the sauce.) Set aside.

Add another tablespoon of oil. Once hot, add onions and garlic. Cook over medium heat, stirring often, until translucent. In the same pan add chopped tomato with liquid. Add green olives, oregano, a little salt and pepper. Scrape bottom of pan to get flavorful brown bits mixed into sauce. Place fish fillets on top of sauce, browned side up. Cook over low/medium heat about 10 minutes, or until liquid is reduced by half. Squeeze lemon over top and serve with pasta or rice.

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