Prep 40 mins
Cook 20 mins
We eat a lot of fish and chicken when DH is on the road and I am always looking for something different. I love various Med. tastes and put this together one night. It turned out really good. We had it with romaine salad and bread.
- 2 lbs firm white fish fillets, cod etc
- 4 teaspoons olive oil
- 1 medium onion, chopped fine
- 2 teaspoons anise seed, ground fine
- 3 large garlic cloves, minced
- 28 ounces diced tomatoes with juice, liquid reserved
- 1⁄4 cup kalamata olive, chopped
- 1 teaspoon dill weed
- 1 teaspoon basil
- 2 teaspoons lemon pepper (not the kind with salt)
- 1⁄2 cup white wine, if desired (optional)
- Preheat oven to 425°F.
- Heat the oil in a large skillet, add the onion and anise, saute until softened. Stir in the garlic, tomatoes, olives, herbs, lemon pepper and white wine.
- Bring to a boil, reduce heat and simmer until tomatoes are tender and sauce has thickened, about 30 minutes. Add some of the reserved juice if necessary.
- Oil a 13 x 9 inch casserole. Put about half of the vegetable sauce in the pan and spread it around. Place the fillets in a single layer in the pan and distribute the rest of the sauce over the fish.
- Bake until the fish is opaque and flaky, about 20 minutes.
- Plate the fillets and add the sauce and pan juices to the fish.