2 tsp. olive oil
1/4 c. dry white wine$1.25
2 cloves garlic .10
2 cups tomatoes, diced .59
8 black olives.30
1/4 tsp. orange zest.05
1/2 tsp salt.02
1/2 tsp fresh ground pepper.02
16 ounces fish - like tilapia or mahi-mahi or halibut$3.99
Preheat oven to 450 degrees
Heat oil in medium non-stick skillet over medium heat - add onion slices, saute until lightly browned (3 minutes). Add wine and garlic - simmer 30 seconds then stir in tomatoes, olives, and orange zest. Season with 1/4 tsp. salt and 1/4 tsp pepper.
Season fish with the remaining salt and pepper - arrange in single layer in a pie pan or baking dish. Spoon the tomato mixture over the fish and bake, uncovered, until the fish is just cooked through - 10 to 20 minutes depending on thickness of meat. The fish will flake easily when it is done.
We're plating this with asparagus, which you can cook any number of ways - I'll suggest my personal favorite...
1 Tbsp garlic
1 Tbsp olive oil
enough asparagus for your family
place asparagus in a non-stick frying pan with enough water to cover the bottom - maybe 1/8 to 1/4 inch in pan. heat over medium heat until the water is boiling, cover and reduce heat to maintain boil for about 4 to 6 minutes - drain excess water add oil and garlic - saute for about 2 minutes - ready to serve.
the directions on the bag of frozen asparagus will work nicely too, though.
With all the carbs we've had with yesterday's pasta and the soup on Monday we're skipping the bread or starchy stuff tonight - but garlic toast or fresh baguette serves really nicely with this really appetizing-on-the-plate meal.