2 teaspoons olive oil
1 large onion, sliced
1 can (16 oz) whole tomatoes, drained (reserve juice) and coarsely chopped
1 bay leaf
1 clove garlic, minced
1 cup dry white wine
1/2 cup reserved tomato juice, from canned tomatoes
1/4 cup lemon juice
1/4 cup orange juice
1 tablespoon fresh grated orange peel
1 teaspoon fennel seeds, crushed
1/2 teaspoon dried oregano, crushed
1/2 teaspoon dried thyme, crushed
1/2 teaspoon dried basil, crushed
Black pepper to taste
1 pound fish fillets (sole, flounder, or sea perch)
Heat oil in large nonstick skillet. Add onion, and sauté over moderate heat 5 minutes or until soft. Add all remaining ingredients except fish. Stir well and simmer 30 minutes, uncovered.
Arrange fish in 10 x 6-inch baking dish; cover with sauce.
Bake uncovered, at 375 degrees about 15 minutes or until fish flakes easily.
Recipe yields 4 Mediterranean Baked Fish servings; serving size: 4 oz fillet with sauce.
- Each serving provides
- Calories: 177
- Total fat
- Saturated fat
- This dish is baked and flavored with a Mediterranean-style tomato
- and garlic sauce to make it lower in fat and salt.