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Fish Fillets Braised with Tomato, Capers, Olives and Herbs

Source of Recipe


Cooking Light-12/01






List of Ingredients



• 1 tablespoon olive oil
  
• 1 1/2 cups thinly sliced onion
  
• 4 cloves garlic, minced
  
• 3 pounds ripe tomatoes, chopped
  
• 1 cup sliced pitted manzanilla (or green) olives, divided
  
• 1/2 cup water
  
• 1/4 cup capers, divided
  
• 1/4 cup sliced pickled jalapeno peppers, divided
  
• 3 tablespoons chopped fresh flat-leaf parsley
  
• 1 1/2 teaspoons dried Mexican oregano
  
• 3 bay leaves
  
• 1 teaspoon salt, divided
  
• 6 (6 ounce) red snapper or other firm white fish fillets
  
• 1/4 cup fresh lime juice
  
• flat-leaf parsley sprigs (optional)
  






Instructions



1. Heat the oil in a Dutch oven over medium-high heat. Add onion and garlic, and saute for 5 minutes or until lightly browned. Add tomatoes, 1/2 cup olives, water, 2 tablespoons capers, 2 tablespoons jalapenos, parsley, oregano, and bay leaves. Bring to a boil; reduce heat, and simmer 30 minutes or until reduced to 6 cups. Stir in 1/2 teaspoon salt. Discard bay leaves.
   
   
2. Arrange fish in a single layer in a 13 x 9-inch baking dish; drizzle with lime juice, and sprinkle with 1/2 teaspoon salt. Cover and marinate in refrigerator 30 minutes; discard marinade.
   
   
3. Preheat oven to 350 degrees.
   
   
4. Spoon sauce over fish. Bake at 350 for 15 minutes or until fish flakes easily when tested with a fork. Sprinkle with 1/2 cup olives, 2 tablespoons capers, and 2 tablespoons jalapenos. Garnish with parsley sprigs, if desired.
   
   
5. Servings: 6
   
   
6. serving size: 5 ounces fish and about 1 cup sauce. 230 cal, 7g fat, 26.4g pro, 17g carb, 4.3g fiber, 42mg chol, 2.5mg iron, 830mg sod, 88mg calc.