First let me say, I don’t like fish. So when I decided it was time to eat healthier, I searched for recipes that could make fish more tolerable. After finding this recipe, I’m happy to say I would definitely eat this again. As a matter of fact, when we finished eating this dish, and I told my husband I liked it, he asked “who stole my wife?”
Baked Ocean Perch
Servings
4
servingsIngredients
1/3 cup finely chopped onion
2 Tablespoons olive oil
2 cloves garlic, minced
¼ cup dry white wine
1/8 teaspoon dried thyme
1/8 teaspoon dried oregano
16 ounce can diced tomatoes, drained
¾ lb. ocean perch
¼ cup Kalamata olives, pitted and chopped
1/3 cup crumbled Feta cheese
Directions
- Cook onion in olive oil until softened. Add garlic and cook 1 minute. Add wine and boil until almost all liquid is evaporated. Add thyme, oregano and tomatoes. Bring to a boil and cook 5 minutes. Spread ½ of the sauce in dish large enough to lay fish out in one layer. Lay fish on top of sauce (skin side down) and spread remaining sauce on top of fish. Sprinkle olives and cheese on top and bake for 15 to 20 minutes at 400 degrees or until fish flakes nicely with fork.
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