Welcome to Our Community!
Each month we'll give away a free delivery to a randomly selected new visitor (valued at $115).
We’re committed to keeping the oceans and your inbox free from unnecessary junk - we promise not to spam you.
Thanks for signing up!
Please wait (up to a minute) while we process your order.
via: Italian Food Forever
Yield: Serves 4 Prep Time: 15 mins Cook Time: 25 mins
1 Small onion, finely chopped
1 Large garlic clove, minced
1 Carrot, finely chopped
1 Celery stick, finely chopped
3 Tablespoons olive oil
2 Cups cherry tomatoes, halved
1 1/2 Cups Dry White Wine
1 Sprig fresh rosemary
1 Teaspoon thyme, finely chopped
3 Tablespoons capers
Salt and pepper to taste
Dash of red pepper flakes (or 1/2 hot red pepper, finely chopped)
4 Meaty fish fillets (about 1 3/4 to 2 pounds total weight)
1/4 Cup fresh, chopped parsley
Heat the oven to 400° F. In a heavy, ovenproof pan, heat the oil. Add the onion, celery, carrot and garlic, and cook until it is tender. Add the wine, rosemary, thyme, seasonings, capers and tomatoes, and bring to a boil. Add the fish fillets, and spoon some of the hot vegetables over them and then bake in the preheated oven for about 20 minutes, or until the fillets are completely cooked.
Taste once more, and adjust seasonings if needed.
Remove the rosemary sprig, serve the fillets in individual bowls, then add the fresh parsley to the tomatoes.
Spoon a good helping of the tomato mixture into each bowl and serve with some good crusty bread to soak up the tasty juices.