Mediterranean Baked Fish
I happened to stumble across this wonderful “Free Range Cook” show on Create TV. Annabel Langbein has a lovely garden home in New Zealand. I caught her about half wa though making a baked fish like this or at least my crappy memory thought it was like this. Anyway she used fresh flounder she caught I on the show! I used thawed sole fillets caught at Trader Joe’s but this recipe will work with any white flaky fillets.
1 Tbs olive oil
2-3 cloves chopped garlic
1-2 Tomatoes, washed and sliced
1 medium onion thinly sliced
1/2 cup unsalted butter, cut up into small cubes
1/4 cup fresh chopped or 1 teaspoon dried basil
4 – 6 white fish fillets (snook, cod, flounder or sole)
~ 4 oz. kalamata olives
2 Tbs capers drained
2 lemons, 1 sliced thinly the other juiced and zested
1/4 cup white wine
salt and pepper to taste
- Pre-heat oven to 375 degrees
- Wipe a shallow baking dish big enough to hold your fish fillets with the olive oil
- In a small non-stick pan one medium heat, add 1/2 the butter, garlic and onions. Cook until fragrant and onions are soft. Stir in white wine and set aside.
- Place your fish fillets evenly spaced in the baking dish. Add onion/garlic mix and salt and pepper to taste.
- Place on slice of tomato on each fillet.
- Place a slice of lemon on each tomato. Add the lemon juice, zest drained olives and capers over everything.
- Place a cube of butter on top of each fillet and add any remaining in the pan.
- Bake your fish uncovered for about 15-25 minutes or until fish flakes easily with fork. (Time in oven depends on size and thickness of your fish and your oven)
- Serve over rice and drizzle the buttery wine sauce from the pen over the plated fish and garnish with fresh basil.