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    Mediterranean Baked Fish


    Source of Recipe


    Unknown

    Mediterranean Baked Fish

    YIELD: 4 servings

    2 t. olive oil
    1 large onion, sliced
    1/4 C. lemon juice
    1/4 C. orange juice
    1 can (16 oz.) whole tomatoes, drained (reserve juice) and coarsely chopped
    1 T. fresh grated orange peel
    1 t. fennel seeds, crushed
    1 bay leaf
    1/2 t. dried oregano, crushed
    1 clove garlic, minced
    l/2 t. dried thyme, crushed
    1 C. dry white wine
    l/2 t. dried basil, crushed
    1/2 C. reserved tomato juice from canned tomatoes
    black pepper to taste
    1 lb. 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 remaining ingredients except fish. Stir well and simmer 30 minutes, uncovered. Arrange fish in 10x6-inch baking dish; cover with sauce. Bake, uncovered, at 375°F about 15 minutes or until fish flakes easily.

    One (4-ounce fillet with sauce) serving equals: Calories, 177; Total fat, 4 gm (Saturated fat, 1 gm); Cholesterol, 56 mg; Sodium, 281 mg.

 

 

 

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