Mediteranean White Fish
- 1/2 cup Grapeseed Oil
- 1 Medium onion
- 1 tbsp Garlic, finely chopped
- 1 tsp Tyme, chopped
- 1/2 cup Basil, sliced
- 10 Medium Tomatoes, skinned and seeded or the can equivalent, approx 14 oz
- 1/4 cup Capers
- 1/4 cup Sliced kalamata olives
- 6 ozs Fresh Spinach, destemmed
Place grape seed oil and onions in a deep pan and soften for 10-12 minutes on medium heat. Add garlic and cook for an additional 3-4 minutes.
Add thyme, basil, tomatoes, capers and spinach. Salt and Pepper to taste and add a pinch of sugar to cut the acid of the tomatoes if needed. Cook at a low simmer for about 10 minutes. Cool slightly before adding the fish. (This can be done the day before and refrigerated, then re-heated.)
Place the fish filets in the pan and brush them lightly with grape seed oil and salt and pepper. Nestle them in the tomato spinach mixture, and cover them slightly with it. Cook stove top uncovered for 15-20 minutes.
Serve with mashed new potatoes or the rotelle pasta pictured. This pairs beautifully with the crisp Pinot Bianco which will only compliment the delicate flavors of the fish and not overpower the tomato sauce mixture.
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