Mediterranean Poached Fish

Found this on another recipe site, made it on a whim, and received excellent feedback from the family.

• Ready In: 18 mins
• Serves: 4

Ingredients

• 1  tablespoon olive oil
• 1  medium onion, chopped
• 1⁄2  sweet red pepper, cored, seeded and chopped
• 2  garlic cloves, chopped
• 1 (14 1/2ounce) can stewed tomatoes
• 1⁄2 cup white wine
• 1  tablespoon capers
• 12  kalamata olives or 12  black olives, pitted
• 1  lemon, zest and juice
• 1⁄2 teaspoon dried oregano
• 1⁄4 teaspoon salt
• 1⁄8 teaspoon black pepper
• 4  fillets, white fish (5-6 oz., tillapia, flounder, catfish)

Directions

1. Heat oil in a large non-stick skillet over medium-high heat. Add onion, red pepper, and garlic. Cook about 6 minutes, until softened, stirring so garlic does not burn.
2. Stir in tomatos, wine, capers, olives, lemon zest and juice, oregano, salt and pepper.
3. Bring to a boil. Add fish and cook, covered, over medium-low heat for about 8-10 minutes or until fish flakes easily. Gently turn fish halfway through cooking.