One Pan Mediterranean Fish With Olive and Tomatoes
One Pan Mediterranean Fish With Olive and Tomatoes is simmered with capers and olives. This dish is a must for your weeknight rotation.
Servings: 4 people
Ingredients
- 3 tablespoons extra virgin olive oil
- 1 medium yellow onions chopped small
- 1 large fennel bulb cut in half then thinly sliced (outer layer removed, fronds reserved)
- 1½ tablespoon garlic minced
- 9 oz cherry tomatoes cut in quarters (roughly 25 cherry tomatoes)
- 3-4 tablespoons water
- 1½ cup dry white wine Pino Grigio or a Sauvignon Blanc.
- 2 tablespoons capers drained
- 10-15 green olives with pimento sliced
- 1 lb cod or bronzini fillets
- 1 tablespoon fresh lemon juice
- basil for serving
- kosher salt to taste
Instructions
- Heat the olive oil over medium heat in a 3 quart/11 inch pan (use a pan that has a lid).
- Add the onions and a light pinch of kosher salt. Cook for about 5 minutes or until the onions are deeply golden and beginning to brown around the edges.
- Add the fennel and another small pinch of kosher salt and cook for another 5 minutes until the fennel is golden and beginning to brown around the edges.
- Add the garlic and cook until fragrant.. Less than one minute.
- Add the tomatoes and water and cover the pan with the lid and lower the heat to a simmer. Cook for about 3 minutes, or until the tomatoes have cooked down and have released their juices.
- Remove the lid, Scrape the bottom of the pan with a wooden spoon to get up all the browned bits and incorporate them into the sauce.
- Add the wine and bring the heat up to medium, allowing the sauce to cook at a rapid simmer steadily for about one minute. Stir the sauce while it cooks.
- Add the capers and olives and stir. Nest the fish into the pan. Spoon the sauce over the fillets. Cover the pan with the lid and allow it to gently simmer for 8-10 minutes until the fish is flaky and tender.
- Remove the cover and squeeze the fresh lemon juice over the fish. Garnish with minced fennel leaves (it looks like dill) and fresh basil.
- Serve immediately.
Notes
Aside from the pinches of salt to the onions and fennel, I do not add much salt to this dish because of the caper and olives. If you choose, you may sprinkle the fish with some kosher salt before adding it to the sauce. But if you like a lower sodium dish, like me, you don't have to.