Thursday, March 5, 2009

Got Lent? Enjoy some Fish


• 4 8-10oz Haddock/Cod or any White Fish
• 4oz butter (melted)
• 1oz lemon juice
• 2oz white wine
• 28oz can of San Marzano whole, peeled tomatoes
• ¼ cup dried onions
• Tsp garlic
• Tsp capers
• ½ cup Kalamata olives (pitted and halved)
• ½ lb of Feta Cheese
• Tsp parsley
• Tsp basil
• Tsp olive oil
• 1oz white wine
• Tsp pepper

Spray an 8x10 bakery pan w/non stick spray. Lay pieces of fish in the pan (skin side down if using Haddock).

Melt together butter, white wine and lemon juice and pour over top of fish.

Bake in a 350 degree oven for approx 25 min. Fish should be flakey when done.

While fish is cooking, heat a med/lrg pan over high heat and pour aprox 1-2 tsp of olive oil in pan.

Add onions and sauté until are clear. Add capers and garlic, sauté for another minute, and then add white wine to de-glaze.

In a separate bowl, pour can of tomatoes and use your hands to crush them. Once done, add them to pan of onions and garlic.

Bring to a simmer and cook over low heat for 5 min.

Add olives, parsley and basil (fresh chopped if possible) and the black pepper.

After fish is cooked, remove from oven and pour the pan sauce over the top of the fish.

Finish with crumbled Feta on top

Recipe by Chef Robert Cardona Cardona’s Market, Albany NY Sphere: Related Content

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