Total TimePrep: 5 min. Cook: 30 min.
- 2 tablespoons chopped onion
- 1 garlic clove, minced
- 1 tablespoon olive oil
- 1 cup canned Italian diced tomatoes, drained
- 1/4 cup white wine
- 1/4 cup sliced ripe olives
- 1-1/2 teaspoons minced fresh parsley
- 1/4 teaspoon salt
- 1/2 pound cod, haddock or orange roughy fillets
- In a skillet, saute onion and garlic in oil until tender. Stir in tomatoes, wine, olives, parsley and salt. Bring to a boil. Cook, uncovered, for 5 minutes.
- Add fillets. Reduce heat; cover and simmer for 12-15 minutes or until fish flakes easily with a fork. Remove fish to serving plates; keep warm. Simmer sauce, uncovered, for about 4 minutes or until it reaches desired thickness.
Nutrition Facts1 cup: 233 calories, 9g fat (1g saturated fat), 43mg cholesterol, 975mg sodium, 13g carbohydrate (8g sugars, 2g fiber), 19g protein.
Mar 23, 2017
I actually only made the sauce from this recipe and both my husband and I really liked it. I baked some tuscan chicken sausage, then cut it into slices. I made the sauce as written (using a slightly sweet Riesling), then added in the slices of sausage. I then put this mixture over some angel hair pasta. One small issue I had was that I found the dish to be a bit too salty for my taste, but that was likely due to the fact that the sausage was pre-seasoned. If I do seasoned sausage again, I'll cut back on the salt, but if you're making it with fish, the salt amount is likely correct. I'd definitely make this again.
Jan 3, 2015
My husband and I both really love this dish. The sauce is very rich and filling and the fish provides a wonderful lightness to the dish.
Feb 8, 2011
This recipe was so easy and super tasty. I can't wait to share this recipe with all my favourite chefs.
May 30, 2009
wonderful, my 4 yr old even loved it.
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