Yesterday I bought some orange roughy, normally when we eat white fish we like either Halibut or Chilean sea bass as our everyday fish, but sea bass is so pricey that I decided to try orange roughy.
I also decided to try a dish with mainly pantry ingredients and it turned out so well, here it is.
The amounts of ingredients can be varied according to taste, but this is approximately what I did.
It was gorgeous, robust but very light!
serves 4
2lbs orange roughy or halibut fillets (a firm fish works better for this dish)
3 good sized onions, sliced
4 big cloves garlic, crushed
3 lemons plus grated rind of them all.
1/3 cup drained capers
1/2 cup pitted Kalamata olives, halved
10 oz cherry tomatoes, halved
salt and pepper
butter and olive oil
Preheat the oven to 400 degrees.
In a large shallow, heavy frying pan that is oven proof and has a lid, (I use a large round, shallow, Le Creuset pan) and saute the onions and garlic very slowly in the butter/olive oil mixture for about 30 – 40 minutes or until caramelized, adding the capers, olives, lemon rind, salt and pepper.
Add the lemon juice and cherry tomatoes. Mix well and lay the seasoned fish fillets on top, spooning some of the goodness below on top of the fillets. Sprinkle a little lemon juice over the fish fillets and put the lid on.
Bake at 400 degrees for about 15 to 20 minutes. Check to see if the fish is done. There should be a good amount of juice too.
I serve it with a rice pilaf made with sauteed leeks, spinach and dill weed.