Mediterranean Poached Fish | Mediterranean Recipes

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Recipe Detail
Mediterranean Recipes "1 tablespoon olive oil 1 medium-size onion, chopped 1/2 sweet red pepper, cored, seeded and chopped 2 cloves garlic, chopped 1 can (14-1/2 ounces) stewed tomatoes 1/2 cup white wine or water 1 tablespoon capers 12 pitted kalamata olives, cut in half Zest and juice of 1 lemon 1/2 teaspoon dried oregano 1/4 teaspoon salt 1/8 teaspoon black pepper 4 fillets (5 to 6 ounces each), such as tilapia, flounder or catfish " "1. Heat oil in a large nonstick skillet over medium-high heat. Add onion, red pepper and garlic. Cook about 6 minutes, until softened, stirring so garlic does not burn. 2. Stir in tomatoes, wine, capers, olives, lemon zest and juice, oregano, salt and pepper. Bring to a boil. Add fish and cook, covered, over medium-low heat for about 8 to 10 minutes or until fish flakes easily. Gently turn fish halfway through cooking. 3. Serve with plain couscous and green beans, if desired. "

Recipe Detail

Mediterranean Recipes

"1 tablespoon olive oil
1 medium-size onion, chopped
1/2 sweet red pepper, cored, seeded and chopped
2 cloves garlic, chopped
1 can (14-1/2 ounces) stewed tomatoes
1/2 cup white wine or water
1 tablespoon capers
12 pitted kalamata olives, cut in half
Zest and juice of 1 lemon
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon black pepper
4 fillets (5 to 6 ounces each), such as tilapia, flounder or catfish
"

"1. Heat oil in a large nonstick skillet over medium-high heat. Add onion, red pepper and garlic. Cook about 6 minutes, until softened, stirring so garlic does not burn.

2. Stir in tomatoes, wine, capers, olives, lemon zest and juice, oregano, salt and pepper. Bring to a boil. Add fish and cook, covered, over medium-low heat for about 8 to 10 minutes or until fish flakes easily. Gently turn fish halfway through cooking.

3. Serve with plain couscous and green beans, if desired.

"

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