For lasts night's dinner I whipped up a delicious baked fish recipe. Its easy to make and super yummy. What I love most about it, is it's punchy flavors from the diced tomatoes and orange zest infused in the fish. If you or someone in your family is a picky eater, then try this! It's fish, it's healthy, and it tastes just like delicious pizza sauce, poured all over white meaty goodness.
Tell everyone its chicken, no one will ever know
Enjoy!


Ingredients:

1 teaspoon extra-virgin olive oil
1 small onion, thinly sliced
2 tablespoons dry white wine
1 clove garlic, finely chopped
1 cup canned diced tomatoes (see Tips for Two)
4 Kalamata olives, pitted (see Tip) and chopped
1/8 teaspoon dried oregano
1/8 teaspoon freshly grated orange zest
1/4 teaspoon salt, divided
1/4 teaspoon freshly ground pepper, divided
8 ounces thick-cut, firm-fleshed fish fillets, such as Pacific halibut or mahi-mahi

Directions:

1. Preheat oven to 450°F.
2. Heat oil in a medium nonstick skillet over medium-high heat. Add onion and cook, stirring often, until lightly browned, 2 to 4 minutes. Add wine and garlic and simmer for 30 seconds. Stir in tomatoes, olives, oregano and orange zest. Season with 1/8 teaspoon salt and 1/8 teaspoon pepper.
3. Season fish with the remaining 1/8 teaspoon each salt and pepper. Arrange the fish in a single layer in a pie pan or baking dish. Spoon the tomato mixture over the fish. Bake, uncovered, until the fish is just cooked through, 10 to 20 minutes. Divide the fish into 2 portions and serve with sauce.

Serves 2