Four 6 ounce white fish filets (such as halibut, snapper or grouper)
1 small onion, medium dice
2 cloves of garlic, cut into thin slices
2 cups cherry tomatoes, cut in half
1 cup Castelvetrano olives, sliced
3 Tablespoons olive oil
¼ teaspoon crushed red pepper
½ cup white wine
1 ½ cups fish stock
3 Tablespoons capers
3 Tablespoons minced parsley
2 Tablespoons minced basil
Salt and pepper to taste
In a stock pot, combine oil and onions. Heat pot to medium-high heat and sauté onions for 5-6 minutes until they start to sweat. Add garlic and cook 3 more minutes. Reduce heat to medium heat and add tomatoes, olives and red pepper. Cook for 5-6 minutes or until tomatoes start to soften. Add white wine and turn heat to high. Cook for about 4 minutes. Add capers and fish stock and bring to a boil. Nestle the fish filets in a single layer in the broth, cover the pot, reduce heat and simmer until the fish is opaque and just beginning to flake, 8 -10 minutes. Add parsley and basil and season with salt and pepper.
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