Fish | Gluten Free | Whole30 compliant

Mediterranean fish

October 10, 2013

This recipe is one I made up when I only had a few things in the fridge. I was looking for something light but flavorful and was thrilled with the way this came out and it only took 15 minutes to cook!

Serves 2

2 x 6oz pieces of fish like sole, cod, halibut, but not too thick.
3 medium sized onions, sliced
3 large cloves garlic, crushed
2 lemons, juice and grated rind of both of them
1 lemon for squeezing the juice over the fish and grated rind when seasoning the fish
1/4 cup pitted Kalamata olives, halved
1/8 to 1/4 cup drained capers, roughly chopped
3/4 pint (punnet) of cherry tomatoes, halved
salt and pepper
1 tbsp butter and 2 turns of the pan of olive oil
1/2 cup chopped fresh basil and /or parsley

Preheat the oven to 400 F

Season the fish fillets with salt, pepper, grated lemon rind and sprinkle with a little olive oil. Set aside.

In a shallow, heavy pan that has a lid, (I have a heavy round cast iron one) heat the butter and olive oil gently until starting to sizzle, then put in the onions and garlic, stirring to coat with the oil and butter.. Leave them on a low heat to caramelize for about 45 mins, stirring occasionally, then add the capers, olives, cherry tomatoes, salt and pepper and lemon rind. Stir and saute for another 5 minutes.

Add the lemon juice, parsley/basil and mix well. Lay the seasoned fish fillets on the mixture in the pan and spoon the sauce over to 3/4 cover the fish so it picks up the flavors of the mixture. Sprinkle with the extra lemon juice and put the lid on.

Bake at 400 F for about 15 mins, checking to see if the fish is cooked. Don’t over cook! There should be a good amount of juice in the dish.

This is lovely served with my leek and dill pilaf recipe.