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Seafood

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This Mediterranean delight is quick, simple and delicious. Any available firm, white fish will do. Serve with toasted Italian or French bread brushed with olive oil.

Preparation Time: 1 Hour    Serving Size: 4

  • 2 pounds firm white fish fillets
  • 6 tablespoons olive oil
  • 1 tablespoon lemon juice
  • Salt and pepper
  • 2 cups tomatoes; peeled, seeded & chopped
  • 4 cloves garlic, minced
  • 1/2 cup dry white wine
  • 1 tablespoon honey
  • 4 tablespoons flat-leaf Italian parsley, chopped
  • 1 teaspoon dried oregano, crushed
  • 1 cup breadcrumbs

Arrange the fish in a baking dish in a single layer. In a small bowl whisk together 2 tablespoons oil, lemon juice, salt and pepper and pour over the fish. Let stand 30 minutes at room temperature. Preheat oven to 400°. In saucepan over medium heat, combine tomatoes, garlic, wine, honey, parsley and oregano. Simmer for 10 minutes, season to taste with salt and pepper. Pour tomato sauce over the fish; scatter breadcrumbs evenly over the top. Drizzle with 4 remaining tablespoons of oil. Bake until the fish is cooked through and breadcrumbs are golden brown, about 15 minutes. Serve immediately.

 

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