Baked Fish and Seafood

This is a new recipe that I tried for the first time last night. It was easy to make and made plenty. I cut the recipe in half and it was enough for four.

Baked Fish and Seafood

2 lbs fish fillets, cut into 2-inch pieces

1 lb large shrimp, about 16, shelled

2 TBS olive oil

½ Cup sliced red onions

8 cloves garlic, thinly sliced

2 TBS fresh oregano

¼ cup chopped fresh basil

16 pimento-stuffed green olives cut in half

½ Cup white wine

1/8 Cup sliced banana peppers

35-ounce can whole tomatoes, crushed by hand

Preheat oven to 350 degrees. Lay fish and shrimp in a single layer in a baking dish. Heat the olive oil in a saucepan over medium heat. When the oil is hot, add the onions and cook for 1 minute.

Stir in the garlic and oregano and cook for 1 minute. Add the basil, olives and white wine.

Bring to a simmer and reduce until almost dry. Stir in the banana peppers and tomatoes. Return to a simmer and cook for 15 minutes.

Pour tomato mixture over the fish and bake for 15-20 minutes. Serve over rice or with a good crusty bread and extra olive oil.

Serves 8-10

Tips:   -    I substituted a small can of green chili peppers (mild) for the banana peppers. It makes for a milder dish that doesn’t mask the seafood.

-          I used black olives instead of the green.

-          This recipe requires a firm fish. I used cod but haddock, salmon, shark or tuna would work.

-          Top each serving with a bit of grated Parmesan cheese if you have it.