Pacific Fillets
- SERVES
- 4
- COOK TIME
- 25 Min
Most people shy away from cooking fish at home because they think it's difficult. That's definitely not true! As a matter of fact, this one's so easy you'll feel guilty when you hear all the compliments!
What You'll Need
- 1 medium-sized onion, cut in half and sliced
- 1 can (14½ ounces) stewed tomatoes, undrained
- 1/3 cup dry red wine
- 3 tablespoon lemon juice
- 1 teaspoon ground cumin
- 1/8 teaspoon ground cinnamon
- 1/4 cup sliced green salad olives (optional)
- 1 to 1½ pounds fresh perch or red snapper fillets (about 6 fillets)
What to Do
- Preheat the oven to 400 degree F.
- Coat a large nonstick skillet with nonstick vegetable spray and heat over medium-high heat. Add the onion and cook for 3 to 4 minutes or until tender, stirring constantly. Add the tomatoes, wine, lemon juice, cumin, and cinnamon; mix well. Cook for 5 to 7 minutes, stirring occasionally, until slightly thickened. Stir in the olives, if desired.
- Place the fish in a single layer in a 9" x 13" glass baking dish that has been coated with nonstick vegetable spray. Spoon the tomato mixture evenly over the top and cover tightly with aluminum foil. Bake for 15 to 20 minutes, or until the fish flakes easily with a fork.