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.
