Wednesday, June 20, 2012
Mediterranean Fish (dinner and leftovers)
This is very, very easy and feels quite luxurious. It is a good go-to dish when you're trying to make a fancy meal that doesn't take a lot of time or energy. And it makes for decent leftovers if you get a little creative (granted, don't go heating up fish at work).
1 pound of firm white fish (cod, haddock, etc.).
1 small jar of capers
1 14-oz can of stewed tomatoes
1/4 cup of white wine
1 tsp of olive oil
Lightly oil a shallow casserole. Place fish inside. Cover with capers and tomatoes, pour white wine over it. Bake at 350 degrees, covered, for 30-50 minutes, until fish is opaque and flakes with a fork.
For leftovers, I flake the fish a bit, heat the whole thing up, and toss it with a little pasta and olive oil (see the picture to the right). It's delicious. I do not bring the leftover fish to work as that's just plain cruel to my coworkers.