1 1/2 pounds firm white fish fillets, such halibut, striped bass or orange roughy
1 tablespoon olive oil
1/2 cup onion, finely chopped
1 14 1/2 oz. can diced tomatoes, drained
1/2 cup Kalamata, green or black olives, pitted, cut in half lengthwise
2 tablespoons white wine
1 teaspoon McCormick Basil Leaves
1/2 teaspoon McCormick Garlic Powder
1/4 teaspoon McCormick Thyme Leaves
Directions:
Preheat oven to 375 degrees F. Coat baking dish with no stick cooking spray. Place fish in single layer in baking dish. Lightly salt and pepper the fish. Bake 12 minutes. If fish is over 1-inch thick, increase cooking time to 15 minutes.
Meanwhile, heat oil in medium saucepan on medium heat. Add onion; cook and stir 5 minutes or until softened. Add tomatoes, olives, wine, basil, garlic and thyme. Simmer, uncovered, 3 minutes.
Remove fish from oven. Spoon sauce over fish. Return to oven; bake 5 minutes longer or until fish flakes easily with a fork. Serve immediately.
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Mediterranean Fish Fillets
Serves 6
Ingredients:
1 1/2 pounds firm white fish fillets, such halibut, striped bass or orange roughy
1 tablespoon olive oil
1/2 cup onion, finely chopped
1 14 1/2 oz. can diced tomatoes, drained
1/2 cup Kalamata, green or black olives, pitted, cut in half lengthwise
2 tablespoons white wine
1 teaspoon McCormick Basil Leaves
1/2 teaspoon McCormick Garlic Powder
1/4 teaspoon McCormick Thyme Leaves
Directions:
Preheat oven to 375 degrees F. Coat baking dish with no stick cooking spray. Place fish in single layer in baking dish. Lightly salt and pepper the fish. Bake 12 minutes. If fish is over 1-inch thick, increase cooking time to 15 minutes.
Meanwhile, heat oil in medium saucepan on medium heat. Add onion; cook and stir 5 minutes or until softened. Add tomatoes, olives, wine, basil, garlic and thyme. Simmer, uncovered, 3 minutes.
Remove fish from oven. Spoon sauce over fish. Return to oven; bake 5 minutes longer or until fish flakes easily with a fork. Serve immediately.
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